This cocktail is Autumn in a glass. It's dark, a bit bitter, a bit sweet, and a bit citrusy without being too much of any one thing. And it looks super classy, which is always a bonus.
- 3/4 oz toasted pecan syrup
- 2 oz dark rum (not spiced)
- 1 oz medium amaro like Montenegro or Luxardo
- Orange bitters
Add all of the ingredients into a glass filled with ice and stir well for about 30 seconds. Strain and pour into a coupe, martini, or other stemmed glass. Squeeze an orange peel over the drink and drop the peel into the glass to garnish.
This recipe originally appeared at GrokNation.
Toasted Pecan Syrup
- 1 cup of pecans
- 3/4 cup sugar
- 1 cup water
Toast the pecans in a small sauce pan over medium heat, stirring regularly. Once most of the nuts are toasted well, add the sugar and water and mix well. Simmer over medium heat for about 15 minutes. Allow the mixture to cool and strain out the solids (including any burned bits). The syrup will keep in the fridge for about 3 weeks and is great in tea, too.
Going nut-free? Try subbing out the pecans for figs, cherries, plums, or other semi-tart dark fruit.