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Wizard Powers


  • 1oz Captain Bligh XO
  • 1oz Hampden Estate Gold
  • .5 Salted Pecan Rye Whiskey Syrup*
  • 1/4 pipette Brooklyn Hemispherical Meyer Lemon Bitters (or 2 dashes from a dasher bottle)
  • garnish: Cracked nutmeg and sliced sugar cane stirrer.


  1. Add all ingredients into a mixing glass and stir. 
  2. Served on the rocks.
  3. Garnished with cracked or shaved fresh nutmeg on top of glass and sliced (to ~4 inches) sugar cane stirrer. 
*Salted Pecan Rye Whiskey Syrup prep and steps (makes 1.25 liters):

  1. Pre-heat over to 270 degrees fahrenheit
  2. Make 2 cups chopped pecans
  3. In a small bowl add 1 heaping spoonful of unsalted butter and .5 teaspoon crushed maldon salt (or white cooking salt). Place in the microwave will melted at ~1min. 
  4. In a pot combine chopped pecans and melted butter/salt mix. Stir vigorously till completely mixed. 
  5. Place in oven for 30 minutes. 
  6. Add 1 liter Rye whiskey (I used Old Overholt) and salted pecans to stove pot. 
  7. Bring rye and pecans to a boil.
  8. Reduce heat and add equal parts white sugar (1.05 quarts) to Rye whiskey. 
  9. Stir till sugar dissolves. 
  10. Let cool for ~45min with all ingredients included. 
  11. Re-Stir and strain. 
  12. READY TO GO & MIX UP!!!

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