Southern Kicks

Adapted by
July 2012
Yield: 5 cups


Maple-Pecan Orgeat
1 quart whole pecans, toasted in the oven, roughly 8 minutes at 325°F
1 quart water
3 cups sugar
3 cups grade B pure maple syrup
¼ teaspoon orange flower water
1 tablespoon bourbon
To Assemble and Serve
1 ounce Buffalo Trace bourbon
1 ounce Compass Box orangerie
¾ ounce lemon juice
orange peel


For the Maple-Pecan Orgeat:
Blend the pecans with one quart of hot water in the Vitamix Quiet One blender until completely emulsified. Strain though a fine chinoise to get a "pecan milk". This should yield 3 cups of pecan milk.

Add the pecan milk, sugar, and maple syrup to a pot and bring to a simmer. Stir well until the sugar is melted and all of the ingredients are incorporated. Add orange flower water and bourbon to stabilize the syrup. Let cool and bottle. Will last refrigerated for up to one month. Shake well before each use.

To Assemble and Serve:
Shake bourbon, orangerie, ¾ ounce Maple-Pecan Orgeat, and lemon juice. Strain into a coupe class and garnish with orange peel.