“I grew up mostly in Atlanta, and my favorite dessert to eat back home is pecan pie,” says New York City bartender A-K Hada. This margarita hits all of the warm baking spice notes you’d find in pecan pie, thanks to a homemade tea and pecan orgeat (a sweet syrup typically made with almonds and orange flower water). All those cozy, nutty flavors are complemented nicely by the Patrón Reposado Tequila, which brings its own vanilla, baking spice, and honey notes into the mix. A dehydrated orange wheel and dash of freshly grated cinnamon tie the drink together for one sweet sipper.
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This recipe is shared in partnership with Patrón Tequila. —The Editors
Combine all ingredients into a cocktail shaker filled with ice, and shake vigorously to combine (30 to 40 seconds).
Strain into a chilled rocks glass with a large ice cube. Garnish with a dehydrated orange wheel and freshly grated cinnamon, and serve.
For the pecan and tea orgeat:
Toast the pecans in a hot, dry pan until aromatic, about 4 minutes. Let cool slightly, then pulverize in a food processor or blender.
Steep the black tea in hot water for 5 minutes. Remove tea leaves or bags. Combine the sugar and tea in a pot and heat on medium-high, whisking until the sugar is dissolved.
Stir in the pecans and simmer on low heat for an additional 3 minutes. Remove from heat and let sit covered for 2 hours.
Pour the liquid into a tri-folded cheese cloth and squeeze out until all liquid has been strained. Add vodka to the strained mixture to make it shelf-stable, then bottle and refrigerate. The yield will be approximately 300 milliliters.