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Notes. Batching instructions for 6 to 8 cocktails In an empty 750 mL bottle add the following 2 cups bourbon 1 cup pecan or praline liqueur 16-24 dashes of chocolate bitters (you'll need to do a taste test) ¼ to ½ cup water to dilute Add the 2 cups of bourbon to the bottle.

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Using a fork beat the egg white and water in a medium sized bowl until foamy. Add the brown sugar and stir until the sugar dissolves. Add the pecans and toss to coat. Spread the pecan mixture onto the prepared baking sheet and bake for about 25 minutes, until the nuts are brown and crisp. Stir occasionally.

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A Margarita: The Italian Way SamanthaJohnson61082. triple sec, Jose Cuervo, sweet and sour mix, lime wedge, margarita salt and 3 more. The Best Praline Liqueur Drink Recipes on Yummly | Praline Coffee Old Fashioned Using Praline Liqueur, Bourbon Pecan Pie Cocktail, Praline Coffee Cocktail.

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Step. 1 Line 2 baking sheets with parchment paper. Stir together the brown sugar, granulated sugar, heavy cream, butter, corn syrup, cream of tartar, and salt in a 4-quart saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Boil, stirring frequently, until a candy thermometer reads 238°, about 5 to 7.

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Step 1: Prepare the glass. Chilled cocktail glasses are a must to serve your martini. Store martini or coupe glasses upside down in the freezer for at least 30 minutes before using. If you want to make it extra fancy, you can dress up your glass with a "pie crust" rim. Just dip the rim of a martini glass in caramel syrup, then dip it in a flat.

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Set it aside for now. In a heavy 3 or 4 quart saucepan (avoid thin pans that can scorch easily), combine the 2 cups granulated sugar, 1 cup brown sugar, 1/8 teaspoon salt, 1 cup evaporated milk, and 4 tablespoons unsalted butter. Heat the mixture over medium heat, stirring constantly with a wooden spoon or heatproof rubber spatula.

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To Make Extract. 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. Cover and store vodka mix in a cool dark place for 3 weeks. Mix up mason jar often. After two weeks remove pecans and vanilla pods in a strainer.

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Over medium heat in a large saucepan, combine brown sugar, sugar, and water until mixture starts to boil. Reduce heat and simmer for 5 minutes. Place vanilla beans and pecans in a gallon-size canning jar (or any gallon-size heat-resistant jar). Pour the hot mixture into the jar and let cool. Once mixture has reached room temperature, add vodka.

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Instructions. Combine the butter, evaporated milk, sugar, and vanilla extract in a saucepan and bring to a rolling boil over high heat. Lower the heat to medium and continue to boil for 20 minutes, stirring constantly. Remove from heat, add pecans, and stir until the mixture thickens.

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Instructions. In a cocktail mixing glass, combine the brown sugar, pecan bitters, water and bourbon and stir until the sugar melts. Once the sugar has melted, stir in the pecan liqueur. Place a large ice cube in a double rocks glass with the orange peel. Pour the old fashioned over the ice and top with a candied pecan.

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Step 1. Toast pecans at 350°F on a baking sheet for 10 minutes, stirring halfway through baking. Step 2. Bring brown sugar, cream, butter, and corn syrup to a boil in a heavy saucepan, stirring constantly, 4 to 6 minutes or until a candy thermometer registers 236°F. Step 3.

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Instructions: 1) Add bourbon, liqueur and a few ice cubes to a cocktail shaker. 2) Shake for approx. 15 seconds. 3) Pour into a glass and then top with ginger beer to fill the glass.

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Instructions. In a 3-quart heavy saucepan, combine butter, granulated sugar, brown sugar, cream, baking soda, salt, and corn syrup if using (see note). Cook over medium-high heat, stirring constantly until it reaches a rolling boil, about 5 to 6 minutes. Stop stirring and insert a candy thermometer in the mixture.

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Cook the sugars, baking soda, and light cream: Mix together white and brown sugar and baking soda (and pinch salt, if using unsalted butter) in a 3-quart saucepan. Stir in light cream and place over medium to medium-high heat. Clip a candy thermometer to the side of the pan.

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Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. Remove from the heat; stir in the pecan halves, chopped pecans and.