Say Cheers To The New Year With Easy Party Drinks!

Pecan Vodka Mississippi Mule

This Southern twist on the Moscow Mule swaps traditional vodka for pecan-infused spirits and homemade ginger syrup.

Ingredients

For the Ginger-Infused Simple Syrup:

• 1 cup granulated sugar
• 1 cup water
• 1/2 cup fresh ginger, peeled and chopped

For the Cocktail:

• 1 ounce Cathead Distillery Pecan Vodka
• 1/2 cup Ginger-Infused Simple Syrup
• 1 cup club soda (or unsweetened lime-flavored sparkling water)
• 1 fresh lime, juiced
• 2 lime wedges, for garnish
• Ice

Preparation

1. Make the Ginger-Infused Simple Syrup

• In a small saucepan, bring the sugar and water to a boil over medium-high heat, stirring until the sugar dissolves.
• Add the chopped ginger and return the mixture to a simmer.
• Reduce heat to low and continue simmering for 30 minutes.
• Strain the syrup through a fine-mesh strainer into a bowl; discard the ginger solids.
• Let the syrup cool completely. (Store leftovers in an airtight container in the refrigerator for up to two weeks.)

2. Assemble the Mississippi Mule

• Fill two copper mugs (or highball glasses) with ice.
• Pour 1/2 ounce of Pecan Vodka into each mug.
• Add 1/4 cup of the cooled Ginger-Infused Simple Syrup to each mug.
• Add 1/2 cup of club soda or lime sparkling water to each mug.
• Squeeze the juice of half a lime into each mug.
• Stir gently to combine, garnish with a fresh lime wedge, and enjoy immediately.

Pro-Tip

For an extra Southern flair, you can add a sprig of fresh mint or a few toasted pecan halves on top as an additional garnish.

Toasted Pecan Rum Smoothie

A sophisticated, protein-packed blend of toasted pecans, warm cinnamon, and a splash of rum.

Ingredients

• 1/2 cup toasted pecan meal (or toasted pecan pieces)
• 1 cup vanilla Greek yogurt
• 2 ripe bananas
• 1/2 cup almond or coconut milk
• 1/2 teaspoon ground cinnamon
• 1/4 cup Meyers rum
• 2 cups ice
• Garnish: Freshly grated nutmeg, to taste

Preparation

1. Toast the Pecans (if using raw): If your pecans aren’t pre-toasted, place them in a dry skillet over medium heat for 3–5 minutes until fragrant and slightly darkened. Let them cool before blending.
2. Combine: Place the toasted pecans, Greek yogurt, bananas, milk, cinnamon, rum, and ice into a high-powered blender.
3. Blend: Process on high speed until the mixture is completely smooth and creamy.
4. Garnish and Serve: Pour into four glasses. Top each serving with a dusting of freshly grated nutmeg.

(Source: ILovePecans.org)