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Prep time
5 minutes
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makes
1 cocktail
Test Kitchen Notes
“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.
Want to shake up this cocktail at home? Have all the ingredients delivered straight to your door with our nifty Cocktail Courier kit.
This recipe is shared in partnership with Patrón Tequila. —The Editors
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Watch This Recipe
Spiced Pecan Margarita From A-K Hada
Ingredients
- For the cocktail:
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1 1/2 ounces
Patrón Reposado Tequila
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3/4 ounce
freshly squeezed lime juice
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3/4 ounce
pecan and tea orgeat (see below)
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1 dash
orange bitters
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Dehydrated orange wheel, for garnish
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Grated cinnamon, for garnish
- For the pecan and tea orgeat:
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200 grams
pecans
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10 grams
black tea (5 tea bags)
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400 milliliters
hot water
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400 grams
sugar
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25 milliliters
vodka
Directions
- For the cocktail:
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Combine all ingredients into a cocktail shaker filled with ice, and shake vigorously to combine (30 to 40 seconds).
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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:
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Toast the pecans in a hot, dry pan until aromatic, about 4 minutes. Let cool slightly, then pulverize in a food processor or blender.
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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.
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Stir in the pecans and simmer on low heat for an additional 3 minutes. Remove from heat and let sit covered for 2 hours.
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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.
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