Oh Nuts! Part 2: Texas Pecan

Fall came to Texas this week!  Wow.  One day it was in the 90’s and our air conditioners were blaring and the next day Jack Frost visited our backyard.  Although we love the warm summer weather, there is definitely something special about those first cool mornings with their bursts of fresh air.  Everything fall is in full swing here in Dallas. The Texas State Fair is in session and this weekend was the big football game between UT and OU called the Red River Rivalry.

Last week we shared the super easy recipe for making Whiskey Spiced Pecans. In keeping with the nutty theme this week, we are going to share with you a fun, easy and tasty cocktail that you can make to pair with those tasty toasted nuts!

The Texas Pecan is the perfect cocktail recipe for entertaining around a toasty fire — it’s finally cool enough for us to actually want to light our outdoor fire :).  To make the Texas Pecan you will need candied pecan simple syrup. (We made our own.  See below.) You also need water rye whiskey, orange bitters, orange peel and candied pecans.

To make the simple syrup, we used our regular simple syrup recipe and placed a few of our Whiskey Spiced pecans in it for about 24 hours.  You can purchased candied pecans from the store or make you own.  After prepping the candied pecan simple syrup, we placed the pecan syrup, water, rye whiskey and orange bitters in a shaker and shook over ice for about 15 seconds.  We poured our drink into a martini glass, and garnished with some more candied pecans and an orange peel.

The orange bitters and orange peel give a nice citrus flavor to the sweetness of  the pecans and rye whiskey.  The Texas Pecan would be an excellent drink to serve before or after your Thanksgiving Dinner.  It has just the right sweetness without being too overbearing.

If you are viewing this post via email, visit us at www.theblindpig.blog for a printable recipe for the Texas Pecan.

We are off to enjoy this beautiful Fall weather.  Let us know if you try the Texas Pecan.  We love to hear from our readers.


Posts you may have missed…

Whiskey Spiced Pecans

Bourbon Pumpkin Dump Cake

Fall All Over

Bianco Sangria

Disclaimer:  The beverages on this site are meant for adults 21 years of age and older. We do not condone underage drinking.  Drink responsibly.

Whiskey Bread Pudding


All of the rain and cold weather that we had last week got us in the mood for some warm comfort food. Bread pudding has a homey feel and taste that makes us think of our grandmother.  It’s a little bit like having a hug in a cup.  We’ve adapted this recipe to put a little extra twist on this traditional winter dessert.   We made a few adaptations to this basic bread pudding recipe that was originally found in the Better Homes and Gardens Cookbook.  Whiskey Bread Pudding fits our blog criteria.  It is easy.  It is tasty.  And because we added a few fresh ingredients, it is fresh.

To make this recipe you need dried bread.  When we plan ahead of time, we save up the ends of our bread and let it dry out on the kitchen counter for a couple of days.  If you don’t plan that far ahead, it’s okay.  You can place bread cubes in a 300 degree oven for about 15 minutes.

In a mixing bowl beat together 4 eggs, milk, sugar, cinnamon, whiskey and vanilla.  Place dry bread cubes in a round baking dish.  Sprinkle dried cranberries over the bread.

Pour egg mixture over all.  Bake in a 325 degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.  Cool slightly.  It’s that easy!

While cooling make the whiskey sauce.  In a small saucepan melt margarine, butter, beaten egg yolk, water and whiskey.  Cook and stir constantly over medium-low heat for 5-6 minutes or until sugar is dissolved and mixture boils.  Remove from heat and stir in whiskey.

Scoop bread pudding into serving cups.  Drizzle whiskey sauce over bread pudding and serve.  Yes, please!  This takes little effort and will delight your guests.

For a downloadable and printable version of our recipe.  Visit our website.

We hope you try out our Whiskey Bread Pudding and let us know what you think.  If you are new to our blog, thanks for stopping by.  We hope you visit us again.


<div style=”display: none;”><img src=”https://theblindpig.blog/wp-content/uploads/2018/03/Whiskey-Bread-Pudding.jpg” alt=”Whiskey Bread Pudding is a delicious and easy dessert.  It is like a hug in a cup.” /></div>

Classic Boulevardier

classic boulevardier

Hey friends.  For those of you who are new to our blog, welcome.  We are glad you stopped by.  To our loyal followers, we hope you have some Beer Brisket cooking in your crockpot for the big game on Sunday night.  This week we are going back to classic cocktails to give you two great ways to make a Boulevardier.

The word boulevardier, according to Webster’s Dictionary, refers to men who were worldly and socially active.  The first boulevardiers got their name from the thoroughfares they frequented: the boulevards of Paris.  Unlike many nicknames, “boulevardier” is generally a complimentary term. It is quite fitting that this term refers to men, because the boulevardier drink is usually a drink that appeals to men over women.  Craig loves Boulevardiers — Rhonda not so much.  They are very alcohol forward, but a great crowd pleaser for those who want a classic cocktail vibe.

Here’s how we make ours.  We made a large batch for a party that we hosted.  We started it two weeks prior to the party, so the flavors had plenty of time to blend and mature prior to serving.


Templeton Rye, Carpano Antica Formula, and Campari are needed to make a Classic Boulevardier.

We used our infusion barrel.  Prior to using a barrel like this, make sure to fill it and soak it in water for a few hours.  You want the wood to expand and seal against itself.  Otherwise, you will have your drink leaking everywhere, and you don’t want that!


We filled the barrel with 1 liter of Templeton Rye Whiskey.  Rye whiskey is a key ingredient in a Classic Boulevardier.  You don’t want any whiskey other than rye.  Next add 1 liter of Carpano Antica Formula.  We shared Carpano Antica with you back when we made our Sangria. Next add 750 milliliters of Campari, and finally add in about a teaspoon of Angostura bitters.

Most barrels do not have large openings, so make sure you have a funnel handy for pouring the liquor.  You can also use the funnel pour spouts like we have in the photos.  After two weeks, pour in a rocks glass and serve with a single large cube of ice. Sip slowly and enjoy.

boulevardier cube

Classic Boulevardier

Want to try the drink, but don’t want to make a large batch?  We have the single serve recipe here.

Print Classic Boulevardier

Classic Boulevardier

  • 1 ounce Carpano Antica Formula
  • 1 ounce Templeton Rye Whiskey
  • 3/4  ounce of Campari
  • dash of Angostura Bitters

Stir and pour into a rocks glass.  Serve.

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