Rumchata Pecan Pie Martini Cocktail Recipe

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I love experimenting with new cocktail recipes, and honestly, the Rumchata Pecan Pie Martini ended up being one I reach for more often than I’d like to admit. This drink brings together the creamy, cinnamon kick of Rumchata and the sweet, nutty vibe of pecan pie—super smooth, dessert-y, and just a little bit indulgent.

If you want something simple but still a bit special, this recipe’s a breeze and doesn’t ask for anything too weird ingredient-wise. I’ll walk you through how I throw it together, step by step, so you can try it out, too.

Rumchata Pecan Pie Martini Cocktail Recipe

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This one’s all about Rumchata, pecan, and vanilla, blended into a sweet sipper that’s basically dessert in a glass. I’ll lay out the tools, ingredients, the process, and some little tips I’ve picked up.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Cocktail shaker
• Jigger (for measuring)
• Martini glass
• Plate or saucer for crushed pecans
• Fine mesh strainer (optional)
• Spoon (for stirring or garnishing)

Ingredients

• 2 oz Rumchata
• 1 oz pecan whiskey or pecan-flavored liqueur
• 1 oz vanilla vodka
• 1 oz half-and-half or heavy cream
• Crushed pecans rim and garnish
• Simple syrup or honey for glass rim
• Optional: ground cinnamon or nutmeg for garnish

Instructions

• First, I prep the glass by running a little honey or syrup around the rim,
• Then dipping it into crushed pecans. It’s messy, but worth it. After that, I fill my cocktail shaker with ice.
• Then I pour in the Rumchata, pecan whiskey, vanilla vodka, and the cream or half-and-half.
• Once everything’s in, I seal up the shaker and shake hard for about 15 seconds—enough to chill it and get everything mixed.
• I strain the drink into my prepared martini glass.
• If I want it extra smooth, I’ll pour through a fine mesh strainer.
• For the finishing touch, I toss on some pecans and maybe a sprinkle of cinnamon or nutmeg.

Notes

I always use fresh pecans for the rim—it just tastes better. If I’m out of pecan whiskey, I’ll swap in amaretto or some other nutty liqueur. Sometimes I play with maple or brown sugar syrups to mix things up, either in the drink or on the rim.

If I’m in the mood for something lighter, I’ll use milk instead of cream, but honestly, it’s not as rich. Chilling the martini glass first keeps the drink cold longer, or I’ll just use a little more ice in the shaker. If someone asks for a non-alcoholic version, I’ll use cream soda and a dash of nut extract.

The garnish actually matters here—it adds crunch and a little flavor hit. I make sure the rim’s got a good layer so the pecans don’t just fall off. And I serve it right away, before it has a chance to warm up.

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Tasting Notes

First sip? Creamy, almost velvety. The drink’s rich and just kind of glides over your tongue.

The flavors hit like sweet pecans, cinnamon, and a mellow vanilla. There’s a bit of rum warmth, but it never overpowers the dessert vibes.

The finish is soft, a little spicy, and leaves a gentle sweetness that hangs out for a bit. I get a lingering hint of those spices after each sip.

If you’re into sweet cocktails, this one’s basically a slice of pecan pie in a glass. It’s easy to like and, honestly, makes a great dessert drink.

Substitute

Sometimes I just don’t have RumChata on hand. When that happens, I’ll mix equal parts half-and-half and cinnamon liqueur.

It’s not exactly the same, but it gets pretty close to that creamy, spiced vibe. Actually, I kind of like the homemade feel.

If pecan-flavored vodka is missing from my shelf, I just grab regular vodka and add a splash of hazelnut or almond liqueur.

The nutty flavor still comes through—maybe not identical, but honestly, who notices after the first sip?

When I need a non-dairy option, oat milk creamer plus a bit of cinnamon syrup actually works pretty well. Not perfect, but close enough for most folks.

Sometimes I want something less sweet, so I’ll stick with plain vodka and just a hint of flavored syrup. It tones down the sugar but keeps the flavor interesting.

I always taste as I go, adjusting a little at a time. That way I can land on the flavor that actually makes me happy.

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