Prep: 1-2 hours | Cook: less than 10 mins | Serves: Serves 10 | Dietary: Dairy-free, Egg-free, Vegetarian
By Carmen O’Neal
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
Ingredients
For the maple pecan syrup
- 60ml/2½fl oz maple syrup
- 60g/2¼oz brown sugar
- 125g/4½oz pecans, lightly chopped
For the old fashioned
- 600ml/21fl oz bourbon whiskey
- 150ml/5fl oz maple pecan syrup (see above)
- 30 dashes orange bitters
- pecan brittle, to garnish (optional)
- orange twist, to garnish (optional)
Method
To make the maple pecan syrup, in a saucepan, combine 125ml/4fl oz water, the maple syrup, and brown sugar. Bring to a gentle simmer.
Add the pecans and gently simmer for about 10 minutes, stirring occasionally.
Remove from the heat, cover, and let steep for 30 minutes. Once cool, strain through a fine sieve.
Store in a clean bottle in the fridge for up to two weeks.
To make the old fashioned, in a clean glass bottle, combine the bourbon, maple pecan syrup, and orange bitters. Seal and shake gently to mix.
Store in the freezer, the alcohol content will keep it from freezing
To serve, pour into a chilled rocks glass over a large ice cube and garnish with pecan brittle or a twist of orange (if using).