Après Ski, An Old Fashioned Variation

• 1 1/4 ozpecan-infused bourbon (McLuen uses Buffalo Trace)
• 1/2 ozAmaro Nonino
• 1/4 ozblended Scotch whisky
• 1/4 ozrich demerara syrup (2:1)
• 3 dashesangostura bitters

Preparation

1. 1.

   Stir all of the ingredients with ice, strain into a rocks glass over a single large ice cube, then garnish.

2. 2.

   Pecan-Infused Bourbon: In a small skillet over medium heat, toast 150 grams of pecans until lightly golden, about 5 minutes. Combine the nuts with one 750 ml. bottle of bourbon (McLuen uses Buffalo Trace) in a sealable, non- reactive container, such as a glass jar. Store in a dark, cool place for 1 week, then strain through a fine mesh strainer or cheesecloth. If any particles remain, strain again through a coffee filter. The infused bourbon will keep at room temperature for 1 month. To make the infusion by sous vide, set the temperature on the immersion circulator to 145 degrees F. Combine the toasted pecans and bourbon in a sealable, heatproof bag and place in the water bath for 2 hours. Transfer the bag to an ice bath and cool to room temperature, then strain and bottle for use.