Friday, January 31, 2014
Pecan Pie Martini (and Easy Maple Roasted Pecans)
Recently, the nice folks at Pinnacle Vodka sent me a new flavor to test. Brian and I already have quite a nice flavor collection but this is one that wasn't in our arsenal yet. That's pretty amazing, actually, since we have trouble passing a liquor store without wanting to browse and those sweet blue bottles always seem to call to us. We'll see a flavor we haven't tried before and we both look at each other and can almost see our cocktail making wheels spinning. Otherwise, we're normal people. Really.
1 1/2 oz. Pinnacle Pecan Pie Vodka
1 1/2 oz. Half & half
1/2 oz. Almond liqueur
2 Teaspoons maple syrup
Tiny pinch of cinnamon
Tiny pinch (4-5 flakes) of sea salt
Maple syrup and crushed pecans for garnish
Place 4 or 5 pecans in a plastic bag and crush them with a rolling pin or a can of something and pour them into a shallow dish. In a separate dish, pour a bit of maple syrup and run the rim of a cocktail glass through it. Dip the rim in the pecan pieces and refrigerate while you assemble the cocktail. Pour all the ingredients into a cocktail shaker and fill with ice. Shake well and pour into the prepared glass.
1 Cup plain pecans
1 Tablespoon unsalted butter, melted
1 Tablespoon maple syrup
Pinch of sea salt
Combine the butter and maple syrup in a bowl, add the pecans and toss to coat. Spread them out on a baking sheet lined with parchment paper, sprinkle with sea salt and roast in a pre-heated 400 degree oven for 10 minutes. Remove from the oven and allow to cool.
Note: Pinnacle sent me the bottle of pecan pie flavor but I was not otherwise compensated and under no obligation to use it.