My Hubby's Nutz 2.0 Recipe

Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant and slightly darker; cool and finely chop.

In a small bowl, combine the finely chopped toasted pecans, light brown sugar and ground cinnamon; mix thoroughly to create the rim mixture.

Pour maple syrup onto a small plate. Working with a rocks glass or short stemmed cocktail glass, dip the glass lip into the maple syrup to wet evenly about 1/4 inch, then immediately dip into the pecan-cinnamon-brown sugar mixture, pressing lightly so the mix adheres. Set the glass aside to allow the rim to set for a minute.

Prepare and Chill

If using, brew strong coffee and allow it to cool to room temperature or use cold-brew concentrate. Chill your rimmed glass briefly in the freezer for 2–3 minutes while you mix the drink (optional).

In a cocktail shaker, combine Oakheart spiced rum (1.5 oz), Select Club Pecan Praline whiskey (1.5 oz), pure maple syrup (0.5 oz), optional pecan liqueur or amaretto (0.5 oz), fresh lemon juice (0.25 oz) and cooled strong coffee (0.5 oz). The lemon juice is used sparingly to brighten and balance the sweetness.

Add ice to the shaker (about 6 cubes) and shake vigorously for 12–15 seconds until the shaker is chilled and slightly frosted. This both chills and dilutes to the correct strength.

Strain the mixture into the prepared rimmed glass over fresh ice (1–2 large cubes or crushed, per preference).

Gently float the heavy cream (0.75 oz) on top by pouring it over the back of a spoon held just above the drink surface to create a layered look. If you prefer a blended creamier texture, briefly roll the drink between two shakers without ice or give a gentle stir (1–2 rotations) to incorporate.

Garnish with a small pinch of the remaining chopped toasted pecans on top of the cream or a thin pecan half on the rim. Serve immediately.