This Candied Pecan Batched Freezer Door Old Fashioned is the batch version of my candied pecan old fashioned, and it's perfect for holiday hosting, cozy nights in, or anytime you want a rich, spiced bourbon cocktail that’s ready to pour straight from the freezer.
It starts with a homemade candied pecan syrup made from brown sugar, toasted pecans, and a cinnamon stick. That gets stirred into a base of your favorite bourbon (I’m loving Old Forester 1910 or 1870 from the Whiskey Row Series right now), along with cinnamon bitters, black walnut bitters, and just a splash of water to give it the perfect pourable consistency. The result is smooth, spiced, nutty, and incredibly drinkable.
It makes about 12 servings, fits perfectly in a 32 oz freezer-safe bottle, and keeps for months. Just pull it out, pour it over ice, and it’s instantly cocktail hour.
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⭐ WHY YOU WILL LOVE THIS RECIPE
- Your favorite fall old fashioned—batched: All the candied pecan flavor, none of the last-minute prep.
- Freezer-ready: Just pour over ice and garnish. Done.
- Perfect for holidays: Ideal for Thanksgiving, Christmas, or a cozy night in.
Key Ingredients
- Bourbon: Old Forester 1910 or 1870 are my top picks. Their notes fit perfectly with the spiced pecan.
- Candied Pecan Syrup: Made with brown sugar, pecans, and cinnamon sticks.
- Cinnamon Bitters: Adds warm, baking-spice energy.
- Black Walnut Bitters: Deepens the flavor and highlights the nuttiness.
- Water: A small amount of dilution to make it freezer-friendly and ready to pour.
See recipe card for quantities.
🥂 How to make it!
- Step 1: Start by making the syrup. Add the 1 cup brown sugar, 1 cup water, 2 cups pecans, and 5 cinnamon sticks to a saucepan and heat on medium until all the sugar has dissolved. Turn off the heat and let the pecans to continue to infuse until the mixture is cool. Then strain.
- Step 2: Then add ½ cup of the candied pecan syrup to a 32-ounce container with a funnel. Top with the 3 1/14 cups of bourbon.
- Step 3: Next, add in the 25 dashes of black walnut bitters and 20 dashes of cinnamon bitters. Top with 1-2 ounces of water for dilution. Seal the bottle and shake to mix.
- Step 4: Store in the freezer or serve immediately over ice and garnish with orange and pecan.
💡 Tips
- Toast your pecans first for extra flavor before simmering in the syrup.
- Use a bourbon you love: The better the bottle, the better the batch.
- Keep it chilled: This cocktail is ready straight from the freezer with zero effort. It's good for several months.
- Gift it: Pour into a swing-top bottle with a tag—it makes the perfect holiday gift for cocktail lovers.
- Use the extra syrup in your coffee.
Candied Pecan Batched Freezer Door Old Fashioned
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: batched cocktail
- Method: stirred
- Cuisine: american
Description
This Candied Pecan Batched Freezer Door Old Fashioned is the batch version of my candied pecan old fashioned, and itsperfect for holiday hosting, cozy nights in, or anytime you want a rich, spiced bourbon cocktail that’s ready to pour straight from the freezer.
Ingredients
Supplies:
- 1 sealable 32-ounce glass container
Candied pecan syrup
- 1 cup brown sugar
- 1 cup water
- 2 cups pecans
- 5 cinnamon sticks
Batched old fashioned
- 3 ¼ cups bourbon
- ½ cup candied pecan syrup
- 25 dashes black walnuts bitters
- 20 dashes cinnamon bitters
- 1-2 ounces of water.
Instructions
- Start by making the syrup. Add the 1 cup brown sugar, 1 cup water, 2 cups pecans, and 5 cinnamon sticks to a saucepan and heat on medium until all the sugar has dissolved. Turn off the heat and let the pecans to continue to infuse until the mixture is cool. Then strain.
- Then add ½ cup of the candied pecan syrup to a 32-ounce container with a funnel. Top with the 3 1/14 cups of bourbon.
- Next, add in the 25 dashes of black walnut bitters and 20 dashes of cinnamon bitters. Top with 1-2 ounces of water for dilution. Seal the bottle and shake to mix.
- Store in the freezer or serve immediately over ice and garnish with orange and pecan.
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