When I was diagnosed in 2008 as celiac (gluten intolerant) it was only a few days before Thanksgiving. I was devastated that I would have to give up all of my Thanksgiving favorites. I have been gluten-free for two years now, and I have found several ways to enjoy all the flavors of Thanksgiving without the gluten. And of course a great way is to just put the whole experience in a glass!
So here is my take on a gluten-free and alcohol-packed pecan pie in a glass. (Special thanks to The Piper for naming this one.)
The Pecan 3.14
2 oz of pecan-infused bourbon
1/2 oz coconut simple syrup
1/2 oz Frangelico
dash of orange bitters
dash of fresh orange juice (Clementine works well)
Shake and serve neat in a martini glass rimmed with crushed pecan shortbread
Note: All distilled alcohols are gluten-free. Pamela’s makes a great gluten-free pecan shortbread that I crush to use for the “crust” on the rim.