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Pecan Pie Margarita

Pecan Pie Margarita

I am up to my elbows in groceries, silverware and football decorations.  With the excitement of our Houston Texans playing this year on Thanksgiving Day (super stoked) I almost forgot to feature an amazing celebratory margarita. I mean turkey, football and tequila on the same day it’s almost too much for this chica!

Last year I featured Pumpkin and Cranberry and received rave reviews.  Guess I’m not the only gal addicted to tequila.

This year I had planned on combining pumpkin and cranberry, a sweet, savory margarita twist. But last week as I flipped through the latest Food Network magazine I spotted pecan pie soda – what? Swoon~

 

I just knew I had to play around with this idea. I made the syrup; actually I doubled the recipe in preparation for Thanksgiving and began adding tequila little by little. I wanted to taste the pecan infusion, but not end up with an extremely sweet margarita. I rimmed the glass with a mix of salt and brown sugar and what’s pecan pie without the tasty crust. A few snips with my cookie cutters, a quick bake and we are set.

Pecan Pie Margarita

I hope you’ll give it a try, even with a splash of sparkling water this syrup would make a great soda for the kiddos. But after an entire day day of cooking, cleaning and organizing add the tequila, a hefty dose. Relax, unwind and pat yourself on the back for another successful Thanksgiving accomplished.

Have a wonderful Thanksgiving. Abrazos, besos y mucho carino!  

 

Print
Pecan Pie Margarita
Author: Vianney Rodriguez
Ingredients
  • ½ cup toasted pecans
  • ½ cup maple syrup
  • ¼ cup brown sugar plus ¼ cup more to rim glass
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • Pinch of salt
  • 2 ½ cups water
  • 1/2 cup Cointreau
  • 1 cup tequila
  • Salt
  • Pecans
  • Pie crust
  • Ice cubes
Instructions
  1. Bring the water, pecans, maple syrup, brown sugar, vanilla, lemon juice, and a pinch of salt to a boil.
  2. Reduce heat and simmer, reducing to 3/4 cup, about 40 minutes.
  3. Strain and cool completely.
  4. On a small plate combine salt and brown sugar
  5. Lightly dip glasses into pecan pie syrup to moisten rim of 4- (6ounce) glasses.
  6. Roll glasses in salt/brown sugar mixture to create your rim.
  7. Place glasses into freezer to chill.
  8. In a large pitcher add pecan pie syrup, cointreau and tequila.
  9. Remove glasses from freezer and serve margarita mixture over ice.
  10. Garnish with the pecans and pie crust
Recipe Notes

Heavily adapted from the Food Network Magazine Nov. Issue 2012

 

 

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Comments

  4. mjskit says

    You are just too much! 🙂 I would be afraid to taste these because I know I would love them and that they would go down VERY fast. We’ll be watching the Houston game because my husband’s family all Texans and the parents and a brother live in Houston. Go Texans!!! Have a wonderful Thanksgiving!
    mjskit recently posted..Glazed Carrots with SageMy Profile

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