The Ormewood Trolley Stop
Our take on the Old Fashioned honors Ormewood for his historic relevance in East Atlanta, which was mostly cattle farms and pecan groves way way back in the day.
2 oz Your best value priced bourbon (We used one of regional faves Belle Meade)
1/4 oz Brown sugar pecan syrup*
2-3 dash 18.21 Havana and Hide bitters (So, um, who doesn't like the smell of leather or yeah angostura will work)
1 ea Orange peel (as garnish)
2-3 ea Crafty bourbon pecans**
Rocks or Old-Fashioned
Stir all ingredients together in an ice filled rocks glass and garnish with expressed orange peel. Yeah it really is that easy…y’all now get to stirrin’!
*Brown Sugar Pecan Syrup:
1.5 cup water
1 cup dark brown sugar
.5 cup chopped pecans
Bring water, sugar, and pecans to a rolling boil, reduce heat and simmer for 15 minutes. Remove from heat, strain, and chill and place in an airtight container. This will be good up to 2 weeks.
**Crafty Bourbon Pecans
1 cup Lightly packed brown sugar
¼ tsp Salt
¼ tsp Cayenne or ancho pepper powder
½ tsp Ground cinnamon
2 tbsp Good cheap bourbon (love us some Old Crow, just make sure it says bourbon on the bottle)
3 cup Toasted pecan halves
Combine all ingredients except the pecans in a large nonstick skillet and cook over medium heat until the sugar dissolves and the mixture bubbles about 1-2 minutes. Add the pecans and cook for an additional 3-4 minutes, stirring to coat the pecans in the glaze evenly. Remove from the heat, and spread the pecans out on parchment paper and let them cool completely! Store in airtight container for a 2-3 weeks, if they last that long.