Pecan Pie Manhattan is a nutty twist on the classic bourbon cocktail that I crave every fall. Pecan-infused bourbon adds a warm, dessert-like depth to a Manhattan—perfect for sipping before dinner or as a cozy treat.
Yesterday I kicked off Thanksgiving season with Cranberry Goat Cheese Tarts and launched Blogsgiving, so it felt right to follow up with a cocktail that puts you in a Thanksgiving frame of mind—without having to wait for the holiday.
Whenever I think about Thanksgiving I think about PIE.
Most people picture turkey, mashed potatoes and stuffing when they think of the holiday, but for me it’s all about the finale: the pie. Pumpkin, sweet potato, apple—and especially pecan—are the flavors that make my mouth water.
Pecans feel like fall in a nutshell. Their toasted, buttery, nutty character pairs beautifully with bourbon, and when you infuse bourbon with pecans and a touch of vanilla you get a spirit that brings a richer, warmer profile to a classic Manhattan.
I love making a batch of pecan pie bourbon to keep on hand—it’s great on the rocks after dinner or tucked into a cocktail. It also makes a thoughtful hostess gift if you want to surprise the person hosting Thanksgiving this year.
A chipotle rub? Maybe chili lime? HALP. If you’ve done something outside the norm, will you pleeeeeeease share below? I need inspiration!
Back to the cocktail: I use toasted pecans and a bit of vanilla to infuse the bourbon. Letting the bourbon sit with those ingredients for a couple of days brings out deep, toasty notes that elevate the Manhattan beyond its usual caramel and spice base.
Tonight I’ll be indulging in one more of these to get fully into the Thanksgiving spirit. If you want another Manhattan variation, the Black Manhattan swaps sweet vermouth for amaro for a darker, bitter-sweet profile.
This Recipe’s Must Haves
To infuse the bourbon, I use a mason jar for convenience and airtight storage. After infusing, the pecan pie bourbon is delicious over ice or mixed into cocktails. Standard bar tools—a shaker, strainer and stirring spoon—are all you need to build this drink.
For serving, a double old fashioned or rocks glass with a large sphere ice cube is ideal; large ice melts more slowly and keeps the drink balanced without diluting it prematurely.
Pecan Pie Manhattan
equipment
-
Sphere Ice Molds
-
Rocks Glasses
-
Boston Shaker
-
Mason jar
ingredients
- 1 cup toasted pecans
- 1 tsp vanilla extract
- 2 cups bourbon
- 1/2 oz sweet vermouth
- 1 dash Angostura bitters
- 2 oz Pecan Pie Bourbon
- Orange twist (for garnish)
instructions
-
Combine toasted pecans, vanilla extract and bourbon in an airtight mason jar. Seal and let infuse in a cool, dark place for at least 2 to 3 days, shaking the jar once a day. Strain out pecans before using.
-
To build the Manhattan, add sweet vermouth, Angostura bitters and 2 oz pecan pie bourbon to a shaker filled with ice. Stir or shake briefly until chilled.
-
Strain into a rocks glass over a large ice cube or into a chilled cocktail glass. Garnish with an orange twist if desired. Enjoy.