Pecan Liqueur Recipe D.I.Y.

Pecan Liqueur Recipe D.I.Y.

Your New Favorite do it yourself Drink!

Hey Guys and Gals, are you Looking for an awesome Pecan Liqueur Recipe? You now have no reason to look any further! You have just found what you have been looking for, this is a recipe for the most awesome tasting Pecan Liqueur Recipe D.I.Y. in the world.

Ingredients

Step 1

• 1¼ cup vodka
• 1 pod vanilla bean split
• 1 cup pecans chopped

Step 2

• 1¼ cup water
• ½ cup white granulated sugar
• 1 cup brown sugar

Instructions

Toast pecans in oven at 350 °F for 5 minutes. Then take out and let cool.

In a large mason jar combine vodka, split vanilla bean, and toasted pecans. Close and shake.

Aging and Straining

Step 1

Let the mixture infuse in a cool, dark place for a week cover and store vodka mix in a cool dark place for 2-3 weeks. Agitating and shaking your bottle often.

Strain your liqueur through several layers of cheesecloth removing all the pecans and the split vanilla bean . Discard the cheesecloths.

(It helps to moisten the cheesecloth first so the liquid permeates more smoothly)

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Step 2

Combine the water and sugar in a saucepan and heat gently, stirring occasionally until the sugar dissolves.

Take off the heat and let cool completely before adding to the pecan-infused Liqueur. Keeps well in a bottle for months.

Utensils:
– A large glass jar (I used a 3 liter jar)
– large plastic bowl
– paring knife
– vegetable peeler  (or knife)
– measuring cups (liquid and dry)
– metal strainer
– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for the final product, you can either use the glass Jar you used before, or just buy a second one. 

Notes on Ingredients and Utensils

*Vodka, you may want to leave it to infuse a little longer (double the time) and use half the syrup — therefore half the sugar and half the water given below.  This recipe makes a liqueur that has an alcoholic content of about 30 per cent.

Try to avoid plastic as much as possible when working with strong alcohol. Glass is always preferable.

Congratulations

Other Great Recipes for you to checkout!

So, you made your Liqueur, you need a bottle and label that is cool enough to compliment your hard work. Here is a little tip, if your bottle looks good people will rave about it, put it into a cheap bottle people will make fun of you.

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To Spirits and Cheers,

Binyomin Terebel Master Distiller and Mixoligist.

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.