The Speckled Palate
November 27, 2015

Toasted Pecan Old Fashioned

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A seasonal twist on the classic whiskey cocktail, the Toasted Pecan Old Fashioned is a perfect cocktail for a chilly winter night. Toasted pecans soak in whiskey for days before the infused alcohol is poured atop a sugar and bitter mixture to make an Old Fashioned. The infused bourbon makes enough for 6 old fashioned.

A Toasted Pecan Old Fashioned sits in a fancy glass on a blue and gold background with the ingredients

Y’all should know by now I’m kind of into whiskey/bourbon. (For evidence of this, check out this section of my site dedicated to recipes with bourbon.)

I love it in baked goods. I love it in drinks.

And I especially love it around this time of year because I can mix it with a favorite drink to make myself and those I love warm and cozy.

Other bourbon drinks we adore: Bourbon Butter Sweet Potatoes Spiced Apple / Blizzard Bourbon Cranberry CocktailUpside Down Cake with Bourbon Caramel GlazeStrawberry Old FashionedBourbon Maple Bacon Cupcakes / Baked Ham with Bourbon Orange GlazeBoozy Bacon Pretzel Peanut Butter Bars

Overhead image of two Toasted Pecan Old Fashioneds, sitting on a blue-and-white dishtowel on a gold glittery tray with the ingredients.

This Toasted Pecan Old Fashioned was inspired by my Candy Cane Vodka recipe.

Candy Cane Vodka is one of my recipes that explodes this time of year, and since it’s gone over so well (and deliciously–I keep a mason jar of it on our bar during winter months to mix with coffee, hot cocoa and more!), I wanted to make something similar.

When my friend Susannah suggested making an infused whiskey, I knew it needed to be done.

Close up image of a Toasted Pecan Old Fashioned, sitting on a blue-and-white dish towel, with all the ingredients in the background for the drink.

The answer came in the form of holiday inspiration. Specifically, the Bourbon Pecan Pie that I bring to Thanksgiving every year.

So I toasted pecans, let them cool and threw them in a jar of whiskey. Then I let ’em hang out for a few days. And when they were complete, I opened the jar and made Old Fashioneds.

The end result is delightful!

What does a Toasted Pecan Old Fashioned taste like?

The cocktail is slightly smoky and sweet, the toasted pecan taste really taking shape as you swallow the whiskey. There’s a subtle vanilla taste, too. While the Toasted Pecan Old Fashioned is strong, it goes down smoothly.

It should not give you dry mouth. Taste your pecans before infusing to ensure they’re A-OK, then follow the instructions below, infusing for the same amount of time. No more, no less.

A glass holding a Toasted Pecan Old Fashioned sits on a tray, ready for drinking.

I don’t like pecans. Can I use another nut instead?

SURE! I’m partial to pairing whiskey/bourbon with pecans (hello, Chocolate Bourbon Pecan Hand PiesVegan Bourbon Pecan Milk PunchBourbon Pecan Brownies and more…), but if you’re not a fan, feel free to pair this with another nut of choice.

I think it would be delicious infused with toasted walnuts or even cashews!

If you give this a try, let me know what you used and what you think of the end result!

Horizontal image of two Toasted Pecan Old Fashioneds on a gold glitter tray

What do I need to make a Toasted Pecan Old Fashioned?

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Pinterest image for Toasted Pecan Old Fashioned, featuring the drink from above in a fancy glass and text

Does this sound like something you’d like to try? (If you like bourbon/whiskey and strong drinks, this should be RIGHT up your alley!)

If so, scroll on down to learn how to make this goodness for yourself, your friends and family this winter…

Toasted Pecan Old Fashioned
Yield: 1 cocktail

Toasted Pecan Old Fashioned

Prep Time: 15 minutes
Cook Time: 10 minutes
Infusion Time: 3 days
Total Time: 3 days 25 minutes

A seasonal twist on the classic whiskey cocktail, the Toasted Pecan Old Fashioned is a perfect cocktail for a chilly winter night. Toasted pecans soak in whiskey for days before the infused alcohol is poured atop a sugar and bitter mixture to make an Old Fashioned.


Toasted Pecan Whiskey (Makes enough for SIX drinks)

  • • ½ cup pecans, , toasted
  • • 1 ½ cups whiskey, (a good drinking one!)

Toasted Pecan Old Fashioned

  • • 1 sugar cube, (or ½ teaspoon granulated sugar)
  • • 4 dashes Angostura bitters
  • • 2 oz. Toasted Pecan Whiskey, recipe above
  • • Spherical Ice Cube


Make the Toasted Pecan Whiskey

  1. Preheat the oven to 400°F.
  2. Place the pecans on a baking sheet. Transfer to the preheated oven.
  3. Toast the pecans for 10-15 minutes or until browned and fragrant. (Keep an eye on them, as you could potentially burn them if not paying attention!)
  4. Remove from the oven, and let cool to room temperature.
  5. Transfer the cooled pecans to a mason jar, and pour the whiskey on top of them.
  6. Let the whiskey infuse for 3-4 days. (Don't go any longer than 4 days, as the pecans could dry the whiskey out.)

Make the Toasted Pecan Old Fashioned

  1. In an Old Fashioned or your favorite whiskey glass, measure the sugar cube/loose sugar and dash in the Angostura bitters.
  2. Using a muddler, break down the sugar cube and combine it with the bitters, coating the sides of the glass as the sugar and bitters mix.
  3. Place whiskey stones or a large ice cube, then pour the Toasted Pecan Whiskey over the cubes, swirling it to mix with the bitters and sugar mixture.
  4. Enjoy immediately!


Please note that the total time does NOT include the 3-4 days where the pecans infuse in the whiskey.

The whiskey will produce 6 total cocktails. The Toasted Pecan Old Fashioned recipe is for one, though, so you can easily make more.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 262 Carbohydrates: 7g Fiber: 1g Sugar: 5g Protein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate.

Have you ever infused whiskey before?

Would you try a Toasted Pecan Old Fashioned?


  1. Jenna @ A Savory Feast

    I think we would have a lot of fun hanging out in person! You always have such yummy drink recipes. We just bought a bar cabinet for our house, so I’m excited to stock up and try making some of your recipes.

    • Erin

      I completely agree with you, Jenna! Thanks for the compliment on the yummy drinks — we adore them at our house, and we have so much fun making different things to try out! I’m happy to hear y’all recently acquired a bar cabinet and that you’re going to be stocking up to make some of these. I hope they don’t disappoint!

  2. Stephanie @ Sustaining the Powers

    I want to have a cocktail hour with you!! (Jenna too!) I’ll bring some fun soda syrups for spritzers if you bring the infused alcohol. I saw this on instagram and there are now pecans toasting in my oven right now to add to some whiskey. I even got a fun bottle of artisan old fashioned bitters for my birthday to add to it!

    • Erin

      Yes! Let’s have cocktail hour! That would be SO FUN! And I love these fun soda syrups you’re talking about. I hope y’all have thoroughly enjoyed these cocktails!

  3. Dustyn

    This sounds great! My family grows pecans in New Mexico. I’m getting married in May. Instead of the dollar dance, the bride to be and i will be tending bar for a segment at the wedding for tips and making a pecan version of a black walnut cocktail we had the night i proposed to her.

    About how much whiskey/bourbon do you lose to the now-soaked pecans? This cuts any need for nut-flavored bitters, would you think? I have some black walnut bitters i really like and i’m about to try out El Guapo’s chicory pecan bitters anyway.

    • Erin

      Thanks, Dustyn! That’s so cool that your family grows pecans in New Mexico! Congratulations on the wedding, and I love the idea of you and your bride tending bar for a segment of the wedding – so unique and fun!

      You don’t lose too much of that whiskey/bourbon to the now-soaked pecans. Honestly, I didn’t pay much attention to it, and from what I can tell, it wasn’t much. You certainly don’t need any nutty bitters, but you could totally give it a try if you wanted! This whiskey/bourbon goes down easy by itself, too.

      I hope this helps, and I hope the wedding planning is coming along and that the tending bar goes splendidly!

      • Dustyn

        Thank you for the reply! It occurs to me that maybe any soaking that the pecan would be doing will probably already have happened with the water soaking by the time the alcohol-infusing.

        It would be great if the bitters are unnecessary!

  4. Gabrielle McDowell

    LOVE those rocks glasses… where did you find them? Love this site… just found it. Thanks, Gab

    • Erin

      Hey Gab! I got the glasses from Anthropologie a few years ago. Here they are. Cheers!

  5. Nathan Lab

    Awesome recipe! Where did you get those glasses? I have searched and searched the internet and can’t seem to find them? I love the look! Thanks!

    • Erin

      Thanks, Nathan! I got the glasses from Anthropologie a few years ago. Here they are.

  6. Lisa

    I read that as pouring the whiskey over sugar and BUTTER. And now I have to try that!

    • Erin

      HA! Well, that would certainly be interesting! Never tried whiskey and butter before, but since both are good on their own, maybe the combo would work? 😉 Enjoy!

  7. Des @ Life's Ambrosia

    I’m not usually one for old fashioned’s but this is one I could get behind!

  8. Erin @ Texanerin Baking

    Wow. Yum! I definitely need to try this. So perfect for fall!

  9. Jessica | The Novice Chef

    My grandfather would absolutely love this! Might need to try it out for him!

  10. Amanda | The Chunky Chef

    Old Fashioneds were my Grandpa’s favorite drink… I think he would have loved this version!

  11. carrie @ frugal foodie mama

    I just love that you infuse the whiskey with toasted pecans! 🙂 I bet this cocktail tastes amazing!

  12. Michelle

    Definitely intrigued…I love your drink recipes! And those glasses are gorgeous!

  13. Michelle @ The Complete Savorist

    I’d absolutely love this cocktail.

  14. Annah

    Thanks so much for the recipe! I tried it last week and had the first taste last night. One question – the whiskey seemed REALLY dry after being infused (it’s not usually!). You know when you eat a pecan and it kinda drys out your mouth? Like that! Have you had this problem? I think I must have used too much pecan to whiskey, I wasn’t very accurate

    • Erin

      Hey Annah, I’m so happy you tried this! But I’m sorry that the whiskey tasted dry. Unfortunately, we have not experienced this with ours. What kind of whiskey were you using? And did you use a lot more pecans than called for? Curious as to why this would’ve happened… 🙂

      • Annah

        Hi Erin! Thanks for getting back to me! I use Bulleit bourbon – I only use a 1/2 cup of whiskey so it’s possible that I just used a few too many pecans which over powered such a small amount! I’ve just made a bigger batch and soaked the pecans first, and used a little under 1:3 ratio. We shall see at the weekend when it’s ready! I’ll let you know!

        • Erin

          You’re welcome! I wonder if the small amount of whiskey and the additional pecans caused it to be overpowered. I’m curious how this second batch turns out for you, and I hope you find it delicious!

      • Dustyn

        What do you mean by tasted dry? Mine left us with cotton mouth (i used a different process, though). Also used Bulleit. Pretty sure i used more pecans than called for too. I also left them to infuse for quite a bit longer. I did soak mine in water first.

        • Erin

          Hey Dustyn. I think Annah is talking about the same thing. Cotton mouth = dry mouth. I’m sorry this drink didn’t turn out for y’all. If I had to take a guess – and I could be wrong – but I think too many pecans plus infusing for quite a bit longer might be what caused this. Ours was delicious and didn’t leave us with dry mouths. If you make it again, try it how I laid it out in the recipe and let me know what you think!

  15. Dana

    This sounds delicious! I will be making this recipe. Cheers!

    • Erin

      Woohoo! So happy to hear you’re be making this recipe, Dana. I hope you enjoy it–CHEERS!

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