Chilled cocktail combining dark rum, espresso, and homemade toasted pecan syrup for rich, nutty depth with coffee bite.
Chill your coupe or martini glass in the freezer for 5 minutes before serving for maximum chill. The espresso must be cooled slightly before shaking to avoid melting ice too quickly; brew it 2–3 minutes before mixing.
Make the toasted pecan syrup ahead and store in the refrigerator for up to 2 weeks; this allows you to prepare cocktails quickly. Shake the cocktail for a full 10–12 seconds to properly chill and aerate the drink.
Ingredients
Scale
Measurement units
- 2 oz dark rum (aged or spiced varieties work well)
- 2 oz fresh espresso (or strong brewed coffee)
- ½ oz coffee liqueur (Kahlúa or similar)
- ¾ oz toasted pecan syrup
- ½ oz fresh lemon juice
- 1 cup ice (for shaking and serving)
- ½ cup pecans (for syrup)
- ½ cup sugar (for syrup)
- ½ cup water (for syrup)
- salt (pinch for syrup)
- 2 whole pecans (for garnish)
Ingredients
Scale
Measurement units
- 2 oz dark rum (aged or spiced varieties work well)
- 2 oz fresh espresso (or strong brewed coffee)
- ½ oz coffee liqueur (Kahlúa or similar)
- ¾ oz toasted pecan syrup
- ½ oz fresh lemon juice
- 1 cup ice (for shaking and serving)
- ½ cup pecans (for syrup)
- ½ cup sugar (for syrup)
- ½ cup water (for syrup)
- salt (pinch for syrup)
- 2 whole pecans (for garnish)
Instructions
Toast the pecans
Place 0.5 cup chopped pecans in a small saucepan over medium heat.
Stir constantly until fragrant and lightly browned, about 3–4 minutes.
Transfer toasted pecans to a plate to cool slightly.
Equipment: small saucepan
Make the pecan syrup
Return the toasted pecans to the saucepan and add sugar (½ cup), water (½ cup), and a pinch of salt.
Bring to a simmer over medium heat, stirring to dissolve sugar (½ cup).
Simmer for 5 minutes without stirring.
Remove from heat and let cool for 5 minutes.
Strain through a fine-mesh strainer into a clean container, pressing gently on solids; discard pecans.
Equipment: fine-mesh strainer, small saucepan
Brew and cool the espresso
Brew fresh espresso (2 ounce) and set aside to cool for 2–3 minutes.
Equipment: espresso machine or Moka pot
Chill the glasses
Place 2 coupe or martini glasses in the freezer.
Equipment: cocktail coupe or martini glass
Build and shake the cocktails
Fill a cocktail shaker with ice (1 cup) cubes.
Add dark rum (2 ounce), 2 oz cooled espresso, coffee liqueur (½ ounce), toasted pecan syrup (¾ ounce), and fresh lemon juice (½ ounce) to the shaker.
Seal the shaker and shake vigorously for 10–12 seconds until very cold.
Equipment: cocktail shaker, cocktail coupe or martini glass, espresso machine or Moka pot
Strain and serve
Remove the chilled glasses from the freezer.
Strain the cocktail into both glasses, dividing evenly.
Garnish each with a toasted pecan if desired and serve immediately.
Equipment: cocktail shaker, cocktail coupe or martini glass
Before you cook
Cook notes
- • Make the toasted pecan syrup ahead and store in the refrigerator for up to 2 weeks; this allows you to prepare cocktails quickly.
- • Chill your coupe or martini glass in the freezer for 5 minutes before serving for maximum chill.
- • The espresso must be cooled slightly before shaking to avoid melting ice too quickly; brew it 2–3 minutes before mixing.
- • Shake the cocktail for a full 10–12 seconds to properly chill and aerate the drink.
- • Strain the pecan syrup through a fine mesh to remove all solids; a cloudy syrup will cloud the cocktail.
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