Traditionally, orgeat is almond syrup, but Joseph Stinchcomb, beverage director at Saint Leo in Oxford, MS, has made it with everything from walnuts to pistachios. “It gives a beautiful toasted nut flavor to a cocktail,” he says. “Here I used pecans because they remind me of the family pecan tree at my grandparents’ house in Fayetteville, GA. Roasted pecans. Warm baking spices. Citrusy, caramelly Amaro Montenegro. A bit of spicy rye whiskey. They all work well together to create a cocktail that feels toasty. That’s what I love in a winter drink.” A second shake with an egg white creates a velvety texture and foamy top.
Recipe information
Yield
Makes 1
Ingredients
Orgeat
2
2
1½
1
2
Cocktail
1½
½
¾
1
Need to make a substitution?
Preparation
Orgeat
Step 1
Toast pecans, peppercorns, coriander seeds, and allspice in a small saucepan over medium heat until slightly darkened in color and fragrant, about 5 minutes. Add sugar and 1⅓ cups water and bring to a boil, stirring to dissolve sugar. Let cool and strain through a fine-mesh sieve into a heatproof measuring glass; discard solids.
Cocktail
Step 2
Combine amaro, rye, lemon juice, and ¾ oz. orgeat in a shaker filled with ice. Shake until outside of shaker is frosty, about 30 seconds. Double-strain into a glass, then return to shaker. Add egg white, cover, and shake again until frothy, about 1 minute. Pour into a chilled coupe glass and top with a pecan.
* Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw egg.