Pecan Porch Fizz

Name: Pecan Porch Fizz
Yield: 1 drink
Ingredients: 2 oz (60 ml) fresh apple cider; ½ oz (15 ml) toasted pecan syrup; 2 tsp apple cider vinegar; 4 oz (120 ml) soda water, chilled

A pecan-pie soda for the table: toasted pecan syrup and fresh cider, with a splash of cider vinegar for a shrub's bite.

Alcohol-free. Nothing in it has alcohol.

Make it

You’ll need

2 oz (60 ml) fresh apple cider
½ oz (15 ml) toasted pecan syrup
2 tsp apple cider vinegar
4 oz (120 ml) soda water, chilled

Garnish: A toasted pecan half and a thin slice of apple.

Method

Fill a tall glass with ice.
Pour in the cider, the pecan syrup and the vinegar, then the soda water, and lift it once with a spoon to mix.

Make ahead. For a table of eight, stir 2 cups of cider, ½ cup of the syrup and ⅓ cup of vinegar together in a pitcher. Pour about 3 oz over ice in each glass and top with soda.

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Allergens and caffeine

Contains tree nuts: pecans are steeped in the syrup and go on top.
No caffeine.

Get everything for it

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The tools

Cocktail Kingdom Leopold JiggerAmazon
Bar spoonAmazon

The pantry

Pecan halvesAmazon
Apple cider vinegarAmazon
Light brown sugarAmazon

Make ahead

Toasted pecan syrup. Toast 1 cup of pecan halves in a dry pan over medium heat, shaking it often, until they smell nutty, 4 to 5 minutes. Add 1 cup of light brown sugar, 1 cup of water and a pinch of salt, simmer for 5 minutes, then cover and leave it off the heat for 30 minutes. Strain, pressing lightly; the pecans are good on oatmeal. Keeps about 2 weeks in the fridge (our estimate).

From the store

Fresh apple cider, Soda water.

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How we checked it

Dry Rabbit originals are developed and checked with AI, against the 42 tested recipes in The Dry Rabbit Cocktail Guide: sweetness and acidity per ounce, sweet to sour, dilution and the drink’s size against drinks made the same way, every ingredient’s alcohol, and whether you can buy it. One that falls outside the book’s range is reworked before it’s published.

The check’s notes on Pecan Porch Fizz

Built and topped, like the book's Esplanade Spritz. The sweetness comes from cider and a syrup of toasted pecans and brown sugar, and the sour from a little cider vinegar, which is how a shrub gets its bite. Sweetness 0.13 and acidity 0.07 a finished ounce, sweet to sour 1.88, inside the book's built drinks (0.05 to 0.20, 0.01 to 0.17, and 0.32 to 2.62), and 7.1 oz over ice. The first draft, with 1 tsp of vinegar, measured sweet to sour 2.69, past the book's sweetest, so the vinegar went to 2 tsp. The syrup's numbers are our estimate (1 cup of brown sugar to 1 cup of water). It contains tree nuts, and the page says so. Pecans, brown sugar, cider and cider vinegar are at every supermarket in November. 0.0%.

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More to make

From our book, free on the site: The Burrow, Rabbit Punch, Harvey, Crepuscular, Winter Coat, Bog Hopper.