Nutty By Nature Recipe

Prepare toasted pecan Aperol blend

Toast 6 pecans in a dry skillet over medium heat until fragrant and lightly browned, about 3–4 minutes, shaking pan frequently. Let cool. In a small jar combine 0.5 oz Aperol and the toasted pecans; muddle gently to release oils and let steep for 10–15 minutes, then strain through a fine mesh to collect pecan-flavored Aperol. Use the strained Aperol (approximately 0.5 oz) for the cocktail and discard solids.

Add ingredients to shaker: pour 2 oz mezcal, 0.5 oz cherry bounce, 0.5 oz of the toasted pecan–infused Aperol, 0.25 oz maraschino liqueur, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and 1 dash bitters (if using) into a cocktail shaker.

Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Prepare serving glass: place a large ice cube or sphere in a rocks glass.

Double-strain the shaken cocktail over the large ice cube using a Hawthorne and fine mesh strainer to remove any pecan bits or ice shards.

Express the orange peel over the drink: hold peel skin-side down above the glass and give a firm twist to release oils, then rub the peel around the rim and drop it in.

Garnish with one Luxardo or brandied cherry on a pick and optionally a toasted pecan on the rim.

Toasting pecans (if not already toasted): spread pecans in a single layer in a dry skillet over medium heat for 3–4 minutes, stirring or shaking until fragrant. Cool before using to infuse Aperol or as garnish.

Make simple syrup if needed: combine equal parts sugar and water (by weight or volume), heat just until sugar dissolves, cool before measuring 0.25 oz for the cocktail.