When Tito set out to make Tito's Handmade Vodka in Texas, everyone thought he was nuts. Twenty-one years later, we're toasting to our man Tito with a delicious nutty infusion.
While most people mix pecans into their sweet baked goods and comforting spreads, we decided to do things our way by taking fall’s fancy treat and infusing it in a bottle of Tito’s Handmade Vodka. Sweet and savory, our Toasted Pecan Infusion is perfect for sippin’, mixin’, or even giftin’. We don’t know anyone who’d be mad about that!
Be the holiday hero and bring this versatile infusion (and one of our favorites!) to any party, add some spice to your camping trip, or enjoy it cozied up by the fireplace. Keep in mind, the infusion needs at least two weeks to soak up the nutty goodness and like a fine wine, it gets better with age. Trust us, this one’s worth the wait.
Create your own Toasted Pecan Infusion and draw inspiration on how to mix it up the Tito’s way with our recipes below.
Sweet yet savory, this Toasted Pecan Infusion is one of our winter favorites. We suggest letting this infusion sit at least two weeks to soak up all the nutty goodness.
1 1/2 cup toasted pecans
Toast pecans in a 350° oven until they become aromatic. (About 5 minutes.)
Let pecans cool, drop them into a resealable jar, and fill with Tito's Handmade Vodka.
Store in a cool, dark place for 1 month, if you can wait that long.
Warm yourself up with a Tito's Hot Pecan Toddy. This cocktail is best enjoyed during the chilly months, especially if you're staying in on a rainy day.
3 oz hot water
1/2 teaspoon honey
1 lemon slice
Add 2 oz toasted pecan-infused Tito's Handmade Vodka to a heat resistant glass.
Add hot water and squeeze lemon slice.
Stir in 1/2 teaspoon honey and garnish with cloves and a cinnamon stick.
Our nutty twist on a classic. Enjoy a Tito's Pecan White Russian for brunch or a mid-day treat. Either way, it’ll have you rushin’ for another one.
1 oz coffee liqueur
1/2 oz half & half or non-dairy substitute
Just add toasted pecan infused Tito's Handmade Vodka and coffee liqueur to a rocks glass over ice.
Top with half & half (or a non-dairy substitute).