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 an edible nut from the pecan tree.

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 finely milled spice made with the inner bark of cinnamon trees. I used Simply Organic Ground Cinnamon.

Bartending Tools

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

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface to catch spills, provide grip for glasses and tools, and keep the workspace clean and organized. I used the Highball & Chaser 18×12 Bar Mat.

Jigger: This is a small, double-sided measuring tool that’s used to accurately portion spirits and mixers, typically with one side measuring 1 oz and the other 1.5 or 2 oz. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is a two-piece cocktail shaker consisting of a metal tin and a glass or metal mixing glass that’s used for shaking and blending ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is a metal strainer with a spring around its edge that’s used to filter out ice and solids when pouring the cocktail into a glass. I used the A Bar Above Hawthorne Strainer.

Mortar & Pestle Set: This is a kitchen tool consisting of a bowl and a heavy club-shaped implement that’s used for crushing, grinding, and blending ingredients into fine powders or pastes. I used the Gorilla Grip Heavy Duty Granite Mortar & Pestle Set.

Martini Glass: This is a stemmed glass with a wide, shallow bowl and a narrow stem. I used the Libbey Embassy Martini Glass.

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 Take
“Truthfully, I can’t say whether this tastes exactly like pecan pie since I’m not sure I’ve ever had a slice now that I think about it. What I can say is that this version of the popular Pecan Pie Martini is undeniably delicious in its own right. Rich, nutty, and dessert-forward, it absolutely feels like something you’d serve at the end of a fall dinner party. I’m rarely a fan of the work that goes into over-the-top rims too, but in this case the caramel and pecan add enough depth to justify the extra effort. For a holiday dessert cocktail, it earns its place on the menu!”

Recipe