Pecan Bourbon Old Fashioned Cocktail Recipe

I’m a sucker for a good Old Fashioned, but honestly, when you throw pecan into the mix with bourbon, it just hits different. That nutty flavor cozies right up to the smooth, rich bourbon and suddenly you’ve got a drink that feels like a warm blanket.

This Pecan Bourbon Old Fashioned is so simple to make but manages to pack in that perfect balance of sweetness, spice, and depth.

You don’t need to be a pro bartender or hunt down rare stuff to pull this off. With a couple of basic tools and the right flavors, you can whip up a cocktail that feels a little special—without making it a whole production.

I’ll run through the ingredients, equipment, and steps so you can try it at home whenever the mood strikes.

The first time you sip it, you’ll notice how the pecan smooths out the bourbon and bitters. It’s just a small twist on the classic, but it still keeps the heart of the Old Fashioned.

Pecan Bourbon Old Fashioned Cocktail Recipe

I usually make this when I’m in the mood for something smooth, but with a little nutty depth. The pecan bitters give it this warm, toasty vibe that plays so well with the caramel notes in bourbon—and then there’s just a hint of cinnamon.

Equipment

Here’s what I grab when I’m making one of these. Nothing fancy, just the basics.

• Rocks glass – sturdy, feels good in your hand
• Bar spoon – for that slow, gentle stir
• Jigger – helps me not overdo it
• Muddler – for pressing the sugar and bitters
• Large ice cube mold – keeps things cold, but doesn’t water it down too fast
• Small strainer – totally optional, in case there are pecan bits or spice floating around

Honestly, the large ice cube is a game changer. It melts slower, so the drink stays right where you want it.

Ingredients

I try to keep these on hand so I can make one whenever.

• 2 oz bourbon – I usually reach for a smooth, mid-range bottle
• 2 dashes pecan bitters – brings in that roasted, nutty note
• 1 dash Angostura bitters – for balance and a little spice
• 1 sugar cube or ½ tsp simple syrup – just enough sweetness
• Large ice cube – for that slow melt
• Cinnamon stick – optional, but smells amazing
• Pecan half – also optional, but it looks and tastes great

Sometimes I’m out of pecan bitters, so I’ll swap in walnut bitters. It’s not quite the same, but it works in a pinch.

Instructions

I like to take it slow here—makes a difference, I swear.

• Drop the sugar cube into your rocks glass.
• Add the pecan bitters and Angostura right onto the sugar.
• Gently muddle until the sugar’s mostly dissolved.
• Pour in the bourbon and give it a slow stir.
• Pop in one big ice cube.
• Stir again for about 15–20 seconds to chill it down.
• Garnish with a cinnamon stick and a pecan half if you’re feeling fancy.

I never shake this one—stirring keeps it smooth and crystal clear.

Notes

A slightly higher-proof bourbon seems to hold up better, since the ice will mellow it as you sip. Using both pecan and Angostura bitters gives the drink more layers than just one kind.

If it tastes a little too strong, I’ll just stir it longer and let the ice do its thing. Sometimes I’ll even toast the pecan garnish for extra aroma, if I’m feeling ambitious.

If I want it a bit less sweet, I’ll go with simple syrup over a sugar cube. It mixes in faster and you don’t get that stubborn sugar at the bottom.

Tasting Notes

On that first sip, there’s this smooth mix of sweet and nutty flavors. The pecan syrup? It adds a gentle richness that just kind of melts into the bourbon’s warmth.

The bourbon itself brings caramel and oak, with a little bit of spice sneaking in. These flavors feel steady and rounded—nothing too bold or overwhelming, thankfully.

The pecan comes through with a soft, toasty vibe. It hangs around after each sip and makes the whole drink feel, I don’t know, just really cozy and full.

There’s a hint of orange from the garnish that pops up. That fresh brightness keeps things from getting too heavy, which is honestly a relief.

Texture-wise, it’s pretty silky, with just the right weight to make it satisfying. The sweetness stays mild, so the bourbon doesn’t get lost.

Letting the ice melt a bit changes things up. The nuttiness softens, and the citrus starts to shine through a little more.