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Ingredients

  • 3 oz. pecan milk or organic nut milk (see recipe below)

  • 1 1/2 oz. brandy (Martell VS Cognac recommended)
  • 3/4 oz. rum (Zaya Gran Reserva 12-Year-Old Estate recommended)
  • 1/2 oz. simple syrup
  • 1 egg
  • Freshly ground nutmeg, for garnish

For the Pecan Milk
(Makes 3 3/4 cups)

  • 2 1/2 cups baking pecans, halved
  • 4 cups cold water
  • 2 tsp. salt
  • 2 oz. agave nectar

Directions

Combine first five ingredients in cocktail shaker. Shake for five seconds. Add ice. Shake vigorously for 30 seconds. Strain into a chilled highball glass. Garnish with nutmeg.

For the Pecan Milk
In a bowl, stir salt into cold water. Add pecans and soak for one day. Pour pecans and water into a blender and blend for one minute or until nuts are well-ground. Strain mixture through a fine strainer. Pour pecans into a bowl and stir in agave nectar. Keep covered in the refrigerator for up to two weeks.

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