Recipe courtesy of Chefs Nils Noren and Dave Arnold of The French Culinary Institute.

2 oz. Tuthilltown Spirits Hudson Manhattan Rye Whiskey
1.5 oz. pecan syrup*
0.5 oz. lemon juice
Pinch of salt

Serve over ice in an old fashioned glass.

Pecan Syrup
200 grams water
3 grams TIC Pretested Ticaloid 210S (gum arabic and xanthan gum mix)
130 grams pecan oil
200 grams sugar

Hydrate the Ticaloid 210S in water with a hand blender.
Add pecan oil and blend till smooth.
Add sugar and blend till smooth.

Pecan Oil
400 grams whole pecans, ground to a paste in a VitaPrep.
Load pecan paste into a centrifuge, spin at 10,000 g’s for 20 minutes.
(When you spin pecans this way, you get a layer of oil—used here for the cocktail, a layer of super-primo nut butter, and a layer of pecan paste and skins).