Pecan Old Fashioned Cocktail Recipe

I’ve always enjoyed finding new spins on classic cocktails, and lately, the Pecan Old Fashioned has been my go-to. It’s a familiar Old Fashioned, but with this cozy, nutty kick from pecan syrup that just feels right.

If you want a cocktail that’s easy to make but feels a little special, the Pecan Old Fashioned is a solid pick.

The way bourbon, bitters, and pecan syrup come together makes each sip smooth and just a bit decadent. I like making this on a slow evening, but honestly, it’s also a fun way to impress friends who think they’ve tried everything.

Let’s get into how you can mix up your own Pecan Old Fashioned at home.

Pecan Old Fashioned Cocktail Recipe

This drink is a simple way to give a classic some Southern charm. I usually go with a rich pecan syrup or, if I’m feeling fancy, a pecan-infused bourbon.

It’s still the classic method, just with a little twist.

Equipment

• Old fashioned glass (or rocks glass)
• Mixing glass
• Bar spoon
• Jigger
• Fine mesh strainer (for syrup or infused bourbon)
• Muddler
• Peeler (for orange garnish)

I always set out my tools before I start. It just makes things easier.

A proper mixing glass helps chill the drink without watering it down, and a jigger keeps my pour honest.

Ingredients

• 2 oz pecan-infused bourbon or regular bourbon
• 0.5 oz pecan syrup (store-bought or homemade)
• 2 dashes Angostura bitters
• 1 dash orange bitters (optional)
• 1 dash chocolate bitters (optional)
• 1 large ice cube or a few small cubes
• Orange peel, for garnish
• Toasted pecan, for garnish (optional)

If I want something really nutty, I’ll go for the pecan-infused bourbon. Otherwise, the syrup alone does the trick.

Chocolate and orange bitters aren’t required, but they’re fun if you want to experiment. Garnishes like a toasted pecan or orange peel make the drink pop.

Instructions

• Add pecan syrup and bitters to your mixing glass.
• Pour in your bourbon (infused or regular).
• Fill the mixing glass with ice.
• Stir for about 30 seconds or until it’s nice and chilled.
• Strain into an old fashioned glass over a big ice cube.
• Express the orange peel over the glass, then drop it in.
• If you’re feeling extra, add a toasted pecan on top.

I always stir, not shake—keeps the drink clear and smooth. Straining over fresh ice helps keep it cold without watering it down.

A twist of orange right at the end makes a big difference in aroma.

Notes

If I’ve got time, I’ll infuse bourbon with crushed pecans for a deeper flavor. Making pecan syrup is easy—just simmer pecans with sugar and water, then strain and cool.

It keeps in the fridge for about two weeks, which is pretty convenient.

I like using both angostura and orange bitters for a bit more complexity. Chocolate bitters, if you have them, add a rich note.

Toasted pecans as garnish smell amazing, but if I’m out, I just skip it. And if you don’t have a mixing glass, a sturdy jar works fine too.

Tasting Notes

When I first sip the Pecan Old Fashioned, there’s a gentle sweetness right at the start. The pecan liqueur brings in this nutty, almost buttery flavor that just makes the drink glide down.

I like that the sweetness doesn’t overdo it; it’s mellow enough to keep things easygoing. The aroma? It’s got that roasted pecan vibe, plus a bit of caramel that’s hard to miss.

Sometimes, if I pay attention, I catch a whisper of orange from the bitters. It’s honestly pretty inviting—kind of cozy, even.

Once you get past the first notes, the bourbon starts to shine with its familiar warmth. There’s a nice little back-and-forth between the whiskey’s oaky side and the creamy pecan.

Bitters sneak in, too, adding a soft spice that hangs around on my tongue. It’s subtle but definitely there.

The finish is smooth, just a touch sweet. The pecan flavor lingers after each sip—honestly, it kind of makes me want another.