Tennessee Whiskey
intro
A smooth, maple-kissed spiced sipper with warm pecan and citrus notes, crafted for slow sipping at casual Southern outdoor gatherings.
Ingredients
Steps
Toast the pecans
Place a small dry cast iron skillet over medium-low heat (150°C/300°F). Add 30 grams of raw pecan halves, and toast for 3 minutes, stirring frequently, until they release a warm, nutty aroma and turn light golden brown. Do not burn, as burnt pecans will add bitter notes to the whiskey. Remove from heat immediately and set aside to cool for 5 minutes.
Warm the spice base
In the same small skillet over low heat (120°C/250°F), combine 3 tablespoons of maple syrup, 1 cinnamon stick, 4 whole cloves, 2 strips of orange peel (cut from the fresh orange, all white pith removed), and the cooled toasted pecans. Stir gently for 2 minutes until the maple syrup thins and releases a warm spiced aroma; do not bring the mixture to a boil to avoid cooking off delicate flavors.
Steep with whiskey
Remove the skillet from heat, pour in 240 ml of straight Tennessee whiskey and 2 dashes of aromatic bitters. Stir gently to fully combine with the spiced maple mixture. Cover the skillet tightly with a lid, and let the mixture steep for 10 minutes at room temperature to allow the flavors to meld fully.
Strain the mixture
Set a fine-mesh sieve lined with a double layer of cheesecloth over a clean 500ml glass mason jar. Pour the steeped whiskey mixture through the sieve to catch all pecan pieces, whole spices, and orange peel. Press gently on the trapped solids with a silicone spoon to extract all flavored liquid, then discard the spent solids.
Chill the whiskey
Seal the mason jar tightly with a lid, and place it on a middle shelf in the refrigerator to chill for 2 hours, until the liquid reaches 4°C/40°F. Do not place the jar in the freezer, as freezing temperatures will dull the bright citrus and warm spice notes.
Serve over ice
When ready to serve, place 120 grams (1 cup) of large ice cubes into each of 4 short rocks glasses. Pour 60 ml (1/4 cup) of the chilled spiced whiskey over the ice in each glass. Twist a small fresh orange peel twist (cut from the remaining orange) over each glass to release citrus oils over the surface, then rest the peel on the glass rim as garnish.
Tips
2.Never boil the whiskey and maple syrup mixture, as high heat will evaporate alcohol and cook off the nuanced, charcoal-mellowed flavors that define authentic Tennessee whiskey.
3.This infused whiskey can be stored in a tightly sealed glass jar in the refrigerator for up to 2 weeks, making it an ideal make-ahead option for parties and gatherings.
OMG this is SO good! I made a batch last weekend for our backyard cookout and everyone was begging for the recipe. Tastes just like the top-shelf stuff I pay way too much for, no joke. Total game changer for summer BBQs, will be making this on repeat all season.
Super easy to throw together! I was a little nervous about making homemade spirits for our family dinner, but my husband and his brothers went crazy for it. Only reason I’m not giving 5 stars is I wish it had a little more vanilla note, so next time I’ll add an extra bean. My kids kept saying the kitchen smelled like a candy shop while I was simmering the base, ha!
Perfect for camping trips! I prepped this before we left for our long weekend in the Rockies, kept it chilled in the cooler, and it was the ideal nightcap around the campfire. Way easier to pack than hauling a whole bar setup, and everyone in our group was shocked I made it myself. 10/10.
I’ve tried a handful of homemade whiskey recipes before and this one is hands down the best. The 2 hour chill time is totally doable even for a weeknight, no weird fancy equipment needed. I used it to make old fashioneds last night and my roommate said it was better than the ones we get at our local speakeasy.
Brought this to our neighborhood potluck and it was gone in 20 minutes flat! I set it out with little mason jar glasses and fresh peach slices for garnish, and people kept coming back for seconds. Even my neighbor who only drinks expensive imported whiskey asked for the recipe, which is the ultimate seal of approval.
Wait this is way easier than I thought it would be! I’m a total beginner and I only messed up the simple syrup a tiny bit (burnt the first batch oops) but the second try turned out great. Super budget friendly too, way cheaper than buying a whole bottle for our apartment pregame this weekend.
I’ve been homebrewing beer for years and decided to give this a shot on a whim, and wow, it’s so straightforward. The flavor profile is spot on for a good Tennessee whiskey — smooth, no harsh alcohol burn at all. I’m already planning to make a double batch next month to let sit a little longer for extra depth.
As someone who grew up sipping good Tennessee whiskey at family cookouts, I was skeptical a 20 minute recipe could live up to the hype, but Y’ALL. This is so smooth, I couldn’t believe it. I swapped the plain white sugar for a little dark maple syrup for extra warmth and it was chef’s kiss.
I worked in restaurants for 30 years and made more batches of bar mix and infused spirits than I can count, and this recipe is totally foolproof. I tested it out for my grandson’s 21st birthday party last weekend and every single guest raved about it. Pro tip: don’t skip the 2 hour chill time — that’s when all the flavors meld together so you don’t get that sharp, harsh boozy bite.