Roasty Toasty


I made this. Like, literally created part of it. It was an absolute blast. This is the perfect drink from this series to lead into a week of cocktails.

Check it out —

Roasty Toasty
1.5 oz. Aged Rum (I used Flor de Caña 7yr)
1 oz. House-made Praline Liqueur
1 oz. Heavy Cream
0.5 oz. Demerara Syrup

Shake all ingredients over ice
Double strain into cocktail glass
Garnish with nutmeg

Notes: That praline liqueur was no joke. It took 2 weeks to make. I will put the recipe below. This drink tastes like ice cream. It is sweet, but not too sweet. The cream and the demerara give it a little nudge in that direction, but mixing it with aged rum really keeps it toned down, since the Praline Liqueur is made with vodka. The choice of rum gives it that nice wood-like note that pulls in the ever-so-slight burn from the vodka.

Praline Liqueur —
3 cups (24 oz. Vodka) a 750 mL is 25 ounces, so you can just use that.
3 vanilla beans, split and scooped (you can use organic vanilla extract, but I don’t know the conversion)
3 cups of TOASTED pecans
2 cups of water
1 cup of sugar
2 cups dark brown sugar, firmly packed

Step 1: While toasting the pecans, boil the sugar, water, and brown sugar. Reduce and let simmer for 10 minutes.

Step 2: Place the vanilla beans and the pecans into a large jar (I used a ball 64 oz jar) Pour the simple into the jar, and add the vodka

Step 3: Seal the jar, and store on a shelf for two weeks, shaking once a day, ideally.

Step 4: Strain off solids and enjoy!

Feel free to leave a comment on what you think about this cocktail, or if you make one, please share your experience here or on Facebook.

Enjoy! See ya next time! =]
Photo Credit: Robbie Brindley

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