Snowy weather can cause disruption to travel. We go to great lengths to minimise the effects of snow and ice on the airport – you can read more about that here – but the effects of wintry weather can still make aspects of your journey trickier.
Sweet Cocktail Treat: How To Make A Spiced Pecan Crème Brûlée Flip
31.12.2023 - 18:55 / forbes.com
I know a man—let’s call him my husband—who often chooses between having dessert and ordering another drink. As someone who believes in indulgence (and regularly enables it), I appreciate those who practice restraint, but there is another way—the after-dinner drink that serves as dessert.
“The Spiced Pecan Crème Brûlée Flip isn’t just a cocktail,” says Jeremiah Vaughan, bartender at UnderTow in Gilbert, Arizona. “This delightful concoction embodies the spirit of togetherness and the comfort of shared moments.”
Made with a easy-to-make pecan-infused bourbon, a little maple syrup, some heavy cream, and other sweet treats, the cocktail drinks like eggnog’s more sophisticated cousin.
“I’ve had the privilege of tending bar in some of the finest dining establishments. Crafting cocktails isn’t just a job for me; it’s a passion that allows me to connect with people in meaningful ways,” says Vaughan. “[The Spiced Pecan Crème Brûlée Flip] isn’t just a drink; it’s an invitation to blend the connections and relationships that make this season so special. It’s the perfect companion for those cozy nights when we come together, share stories, and create memories that will warm our hearts long after the holidays have passed.”
“The pecan-infused bourbon adds a delightful nuttiness and depth, while the maple syrup brings a rich sweetness reminiscent of cold-weather pies. The addition of heavy cream makes it velvety smooth—like the best crème brûlée you've ever tasted. The cocktail’s ‘brûlée' garnish’ provides a playful nod to a classic dessert. It’s a truly unique and indulgent treat for those who appreciate something original during this season.” —Jeremiah Vaughan, bartender at UnderTow (Gilbert, AZ)
Ingredients
2.50 oz. pecan-infused bourbon*
1/4 cup pecan halves
8 oz. bourbon
0.50 oz. maple syrup
1 whole egg
0.50 oz. heavy cream
2 dashes Angostura Bitters
Freshly grated nutmeg, garnish
Crème brûlée sugar (turbinado sugar), garnish
pecan halves, garnish
*Pecan-Infused Bourbon: Place pecan halves in a jar, add bourbon, and let it sit for 24 hours. Strain out pecans before using.
Method: In a cocktail shaker, combine the pecan-infused bourbon, maple syrup, whole egg, heavy cream, and a dash of Angostura bitters. Dry shake vigorously for about 10-15 seconds. Add ice to the shaker and shake again until well chilled. Strain cocktail into chilled rocks glass over a big cube. Garnish with freshly grated nutmeg over the surface and sprinkling a pinch of crème brûlée sugar to create a “brûlée” effect. Place a couple of pecan halves on top for a delightful crunch and visual appeal.
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