Toasted Duchess Recipe

Combine sugar and water in a small saucepan over medium heat and stir until sugar dissolves.

Add chopped toasted pecans and shredded coconut to the saucepan. Bring to a gentle simmer for 4–5 minutes to infuse flavor, stirring occasionally.

Remove from heat and let the mixture steep for 15 minutes so pecan and coconut flavors deepen.

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract as much liquid as possible. Discard solids. Let syrup cool to room temperature before using. Yields about 3/4 cup syrup; store refrigerated up to 2 weeks.

Chill a coupe or Nick & Nora glass by placing it in the freezer or filling with ice water for a few minutes. If you prefer a rocks presentation, use an old-fashioned glass and one large ice cube.

Fill a cocktail shaker with ice (enough to properly chill and dilute; about 4–6 large cubes).

Add 2 oz whiskey, 1/2 oz Frangelico, 1/2 oz chocolate liqueur, and 3/4 oz (about 22 ml) of the cooled pecan–coconut simple syrup to the shaker. Note: adjust syrup to taste — use 1/2 oz for less sweetness, up to 1 oz for sweeter.

Seal the shaker and shake vigorously for 12–15 seconds until well chilled (shake longer if using heavy cream to ensure slight froth).

Double-strain the cocktail into the chilled coupe (or over the large ice cube in an old-fashioned glass) to remove any small ice chips and residual nut/coconut particles.

Cream Float (optional but recommended)

Gently pour 1 oz heavy cream over the back of a bar spoon held just above the surface of the cocktail so the cream floats as a thin layer on top. This creates a toasted, velvety finish.

Finish by grating a little dark chocolate or dusting cocoa powder over the cream. Optionally garnish with a single toasted pecan half perched on the rim or floated on the cream.

Serve immediately. Sip through the cream to enjoy the interplay of chocolate, hazelnut, pecan-coconut sweetness and whiskey warmth. Stir the cream into the cocktail if you want a creamier texture.

Estimated leftover pecan–coconut syrup can be used in coffee, hot chocolate, or other cocktails.