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–+ servings

Rumchata Pecan Pie Martini Cocktail Recipe

Rumchata Pecan Pie Martini Cocktail Recipe
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
Total Time 5 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.