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Chocolate Pecan Infused Bourbon Recipe

This infusion pairs rich chocolate and nutty pecans in a bourbon that is robust and full of flavor. It's great served on the rocks but it also makes a mean cocktail like the Manhattan or Old Fashioned.

Chocolate pecan infused bourbon

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the chocolate pecan infused bourbon recipe you can check out the following.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

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Chocolate Pecan Infused Bourbon Recipe

  • Published: December 01, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 35 Minutes

Chocolate Pecan Infused Bourbon Ingredients

For the Chocolate Pecan Infused Bourbon

1 cup pecans
1 cup cocoa nibs
3 cloves
1 vanilla bean, split lengthwise
1.5 cups bourbon

Chocolate Pecan Infused Bourbon Instructions

For the Chocolate Pecan Infused Bourbon

Make sure the bourbon is at least room temperature or slightly warmer.

Heat a pan over medium heat with no oil. Add the pecans and lightly toast until they just smell nutty and barely start to brown. Remove from the heat and let cool.

Combine all of the ingredients in the whipping siphon. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for 1 minute longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.

Strain the bourbon and let sit for at least 5 minutes before using.

If you like this recipe you can get it and more than 140 other inspiring recipes to get you on your way to infusing success. It is all in my comprehensive book Modernist Cooking Made Easy: Infusions - Get Your Copy Today!

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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