Pecan Pie Martini

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Cocktail History

The Pecan Pie Martini is a Novel Nightcaps original cocktail that was created as a more complex and serious interpretation of the popular fall drink of the same name. Considered one of the most-searched recipes during the autumn season, this version of the recipe pairs rum cream liqueur, white chocolate, hazelnut, bourbon, and flavored bitters along with a dollop of whipped cream and a crunchy pecan rim to make a drink that encapsulates the flavors of a beloved Thanksgiving dessert.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

RumChata Cream Liqueur: This is a liqueur made with Caribbean rum, Wisconsin dairy cream, Mexican spices, sugar, alcohol, and water.

White Crème De Cacao: This is a liqueur made with cacao, citrus extract, sugar, alcohol, and water. I used Bols Cacao White Liqueur.

Hazelnut Liqueur: This is a liqueur made with toasted hazelnuts, vanilla, baking spices, sugar, alcohol, and water. I used Frangelico.

Bourbon: This is a type of whiskey made in the United States with at least 51% corn, grains, malted barley, and water. I used Knob Creek 9 Year Kentucky Straight Bourbon.

Cardamom & Caramelized Raisin Bitters: This is a food product made with cardamom, caramelized raisins, botanicals, herbs, and alcohol. I used Crude Bitters & Sodas Limited Edition Cardamom & Caramelized Raisins Bitters.

Caramel Sauce: This is a sweetener made with sugar, salt, vanilla, butter, and cream. I used Torani Puremade Caramel Sauce.

Pecans: This is a smooth brown nut that is native to the southern United States and northern Mexico.

Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy. I used Reddi-Wip Original Dairy Whipped Topping.

Ground Cinnamon: This is a spice. I used Simply Organic Ground Cinnamon.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Mortar & Pestle Set: This is used to crush ingredients. I used the Gorilla Grip Heavy Duty Granite Mortar & Pestle Set.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Light caramel brown color

• Aroma: Decadent cream, toasted pecans, caramel, and vanilla

• Taste: Indulgently smooth combination of nutty sweetness, rich chocolate, creamy liqueur, and a hint of bourbon spice

• Finish: More pecan and baking spices

Kendall’s Rating: ⭐⭐⭐⭐⭐

Kendall’s Take: “Now that I think about it, I don’t know that I’ve ever had a piece of pecan pie, so it’s hard to know if this recipe is a true interpretation of it in drink form. That said, it is incredibly delicious either way, and I can guarantee it’d be a well-loved dessert cocktail at a fall gathering. I could just about always do without a kitschy rim, but the caramel and pecan do add a touch more complexity to the Pecan Pie Martini in this case so it’s worth doing the work to add that, in my opinion.”

Recipe