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.