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Written by Jason Logsdon

Chocolate Pecan Infused Bourbon Recipe

More Recipes • Alcohol Infusions Recipes • Whipping Siphon Recipes • xx Recipes

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

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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.
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Chocolate Pecan Infused Bourbon Recipe

PT35M Ingredients: 1 cup pecans 1 cup cocoa nibs 3 cloves 1 vanilla bean split lengthwise 1.5 cups bourbon
4 stars - based on 94 reviews
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 Manhattan!
1 Serving
Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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