In collaboration with master mixologist Grant Collins, this Toasted Pecan Negroni is part of Om Nom’s seasonal cocktail menu. Om Nom suggests the toasty pecan flavours are “great for a winter wedding, a buck’s night celebration at home or a bridal shower at Om Nom.” And we’d have to agree!


40mls Roasted Pecan Gin

40mls Campari

40mls Sweet Vermouth

2-3 dashes Pecan Bitters

1 dash Chocolate Bitters

To serve;



Nut Oil


Brown sugar

To make:

To make roasted pecan gin, simply roast some pecans on a tray in the oven until fragrant and golden. Once cooled, drop them into your bottle of gin to infuse for at least 24 hours.

To make candied pecans, pan fry pecans with a little oil until fragrant, sprinkle with lavender flowers and brown sugar. Stir gently until sugar is dissolved.

Stir all other ingredients with ice and strain into a tumbler over ice.

Serve with a twist of orange and candied pecans.

Recipe and image from Om Nom