I have an annual holiday tradition that I absolutely never miss: getting really, really behind on everything. Seriously, do not expect a Christmas card on time. It’s a miracle even my kid gets gifts at this point.
We’ll see how many of the holiday recipes in my head actually make it into my camera and onto this blog, but I absolutely had to post this one. Even if I did originally intend it to be a Thanksgiving cocktail. It’s so ridiculously tasty I’d drink it on the 4th of July!
The inspiration for this drink was El Guapo‘s delicious Pecan Orgeat. El Guapo is a New Orleans company that is woman-owned, so I love supporting them. And it helps that everything they make is amazing. Orgeat is a syrup that is traditionally made with almonds, so swapping in pecans gives theirs a distinctly southern feel. I mixed it with their Chicory Pecan Bitters and some satsumas to keep the New Orleans connection going strong, and split the base between rum and Amontillado sherry, both of which pair well with nutty and citrus flavors. I like to think of this drink as sort of a Cobbler/Mai Tai hybrid with a New Orleans twist. Whatever you call it, it’s one of the best cocktails I’ve made up in a while!
If you can’t get your hands on El Guapo products, try making your own pecan orgeat by following your favorite recipe and replacing the almonds with pecans. For the bitters, anything nutty would work, and you wouldn’t go wrong with good old Angostura, either.
Creole Cobbler
1.5 oz. Amontillado sherry
1 oz. aged rum (I used a Barbados rum)
1/2 oz. El Guapo Pecan Orgeat
2 dashes El Guapo Chicory Pecan Bitters
1/2 a satsuma, unpeeled
Place the satsuma in the bottom of your shaker and muddle well to extract the juice and oils. Add the remaining ingredients and fill the shaker with ice. Shake until chilled. Strain into a rocks glass filled with crushed ice. Top with more crushed ice and garnish with a slice of satsuma and a candied pecan.
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