Tag Archives: orgeat

Smoked Pecan Old Fashioned

Happy Thanksgiving, y’all! This cocktail is perfect as a digestif with friends after a huge meal. Easy to make at home but incredibly impressive, don’t forget to properly stock your bar ahead of the holidays!

• 2 oz Woodford Reserve
• .25 oz El Guapo® Creole Orgeat Syrup
• 2 dashes El Guapo® Chicory Pecan Bitters
• 2 dashes El Guapo® Spiced Cocoa Tea Bitters
• Applewood chips, blowtorch & cloche, for smoking

In a mixing glass filled with ice, combine bitters, syrup and bourbon. Stir until well chilled, and strain into a rocks glass over one large rock. Place on a flat board, and torch applewood chips until embers are lit. Cover with cloche for one minute, removing just prior to serving to release aromas and smoke.

El Guapo Mai Tai

El Guapo Mai Tai
• 1 oz light rum
• 1 oz aged rum
• 1 oz freshly squeezed lime juice
• .5 oz orange curaçao
• .5 oz El Guapo® Classic Almond Orgeat
• Edible flowers, mint, lime wheels, umbrellas for garnish

In a clean shaker filled with crushed ice, mix rums, juice, curaçao, and orgeat. Shake until well chilled, and pour unstrained into a lowball or tiki glass. Garnish with a lime wheel and sprig of mint, adding edible flowers, umbrellas, etc. as desired.

El Guapo Old Fashioned

Arnaud’s Restaurant in the French Quarter has been a New Orleans fixture since 1918. This cocktail was created by beloved local bartender Chris Hannah, who famously helmed the Arnaud’s French 75 Bar for thirteen years.

El Guapo® Old Fashioned (Featuring 2018 Good Food Award winning Chicory Pecan Bitters)
.25 oz El Guapo® Creole Orgeat
.25 oz Amaro Meletti
• 2 generous dashes El Guapo® Chicory Pecan Bitters
2 oz Jim Beam
• Large ice cube 
• Orange twist & rosemary sprig, for garnish

In a mixing glass filled with ice, combine Jim Beam, amaro, orgeat and bitters. Stir until well chilled and strain into a lowball or coupe over a large ice cube before garnishing with an orange twist & rosemary sprig.