Pecans By The Pool: A Tropical Aquavit Cocktail

If you’re looking for a tropical aquavit cocktail that goes well beyond the usual pineapple-and-rum situation, Pecans By The Pool delivers. Created by Side Saddle Wine Saloon in Atlanta, this cocktail combines toasted coconut-infused aquavit, passion fruit, cream of coconut, fresh lime juice, El Guapo Creole Orgeat, and a vivid Desert Hibiscus Rim.

There is a lot happening here, but it works. Aquavit brings its distinctive herbal character, toasted coconut and cream of coconut add richness, passion fruit and lime keep things bright, and Creole Orgeat adds pecan depth and floral sweetness. The tart, sweet, salty hibiscus rim brings contrast to every sip.

Tropical, yes. Predictable, absolutely not.

How Creole Orgeat Brings Pecans By The Pool Together

Pecans By The Pool has fruit, coconut, citrus, herbs, and a pretty dramatic rim. The ingredient connecting all of it is El Guapo Creole Orgeat.

Our Southern take on traditional orgeat is made with toasted pecans, orange blossom water, and Louisiana cane sugar. In Pecans By The Pool, that combination brings sweetness and texture while giving the drink another layer of nuttiness alongside the toasted coconut.

The floral character of the orgeat also makes sense next to passion fruit and hibiscus, while fresh lime keeps all that richness in check.

Most importantly, Creole Orgeat helps bridge the gap between aquavit’s herbal personality and the tropical ingredients surrounding it. Instead of tasting like separate layers of spirit, fruit, and coconut, the finished cocktail comes together as one drink.

Pecans By The Pool

x Side Saddle Wine Saloon
Atlanta, Georgia
Photo: Rebecca Carmen
This recipe makes 1 serving.
Prep Time: 5 minutes, plus subrecipe preparation
Additional Time: 4 hours for the toasted coconut aquavit infusion
Total Time: 4 hours 5 minutes, plus subrecipe preparation and straining

Ingredients

• 1½ oz toasted coconut aquavit (recipe below)
• ½ oz El Guapo Creole Orgeat
• ¾ oz fresh lime juice
• ½ oz passion fruit
• ½ oz cream of coconut
• ⅛ tsp pea powder
• Desert Hibiscus Rim (recipe below), for garnish

Subrecipe: Toasted Coconut Aquavit

Makes approximately 750 ml.

Ingredients

• 1 750 ml bottle Tattersall Aquavit
• 100 g unsweetened coconut flakes, toasted

Instructions

1. Combine the aquavit and toasted coconut in a nonreactive container.
2. Cover and infuse at room temperature for 4 hours, tasting periodically.
3. Strain through a fine-mesh strainer.
4. Strain again through a coffee filter until clear.
5. Transfer to a clean bottle, seal, and refrigerate until ready to use.

Subrecipe: Desert Hibiscus Rim

Makes enough for multiple cocktails.

Ingredients

• ½ cup dried hibiscus flowers (flor de jamaica)
• ¼ cup granulated white sugar
• 1 to 2 tbsp coarse sea salt or kosher salt
• Lime wedge or simple syrup, for wetting the glass rim

Instructions

1. Grind the dried hibiscus flowers and sugar together until the flowers are finely pulverized and the sugar turns vibrant red.
2. Sift the mixture through a fine-mesh strainer.
3. Re-grind any large pieces as needed.
4. Mix in the coarse salt, 1 tablespoon at a time, until the balance is tart, sweet, and salty.
5. To use, run a lime wedge or lightly dab simple syrup around the rim of a rocks glass.
6. Dip the rim into the hibiscus mixture and gently press to coat evenly.

Step-by-Step Instructions

1. Prepare a rocks glass with the Desert Hibiscus Rim.
2. Fill a cocktail shaker with ice.
3. Add the toasted coconut aquavit, Creole Orgeat, lime juice, passion fruit, cream of coconut, and pea powder.
4. Shake hard until well chilled.
5. Strain into the prepared rocks glass over fresh ice.
6. Serve immediately.

Tips & Variations

• Plan for the infusion: The toasted coconut aquavit needs 4 hours at room temperature, so make it well before cocktail hour.
• Taste as you infuse: Coconut can become more pronounced as it sits. Taste the aquavit periodically during the 4-hour infusion, as directed in the original recipe.
• Filter it twice: The fine-mesh strainer removes the coconut solids, while the coffee filter helps produce a clearer finished infusion.
• Balance the rim: Start with 1 tablespoon of salt in the hibiscus mixture and add more only if needed. The goal is tart, sweet, and salty rather than aggressively salty.
• Shake it hard: Cream of coconut benefits from a vigorous shake to fully integrate it with the citrus, fruit, aquavit, and orgeat.
• Use fresh ice for serving: Shake with one batch of ice, then strain over fresh ice in the rocks glass for better temperature and dilution.

Related Recipes

• Guava Mai Tai
• Port-Au-Tropicale

Looking for more cocktail inspiration? Explore our complete collection of recipes and discover your next favorite drink. Have a question? Contact us for assistance, or visit El Guapo’s homepage to explore everything we offer.

Frequently Asked Questions

What does Pecans By The Pool taste like?

Pecans By The Pool is tropical, creamy, tart, nutty, and herbal. Toasted coconut and cream of coconut bring richness, passion fruit and lime provide brightness, and aquavit adds an herbal backbone. Creole Orgeat contributes pecan and floral notes, while the hibiscus rim adds a tart, sweet, salty contrast.

Why use aquavit in a tropical cocktail?

Aquavit gives Pecans By The Pool an herbal, savory dimension that makes the cocktail more complex than a traditional tropical drink built around a neutral or purely sweet spirit. Infusing it with toasted coconut helps connect that herbal base to the richer tropical ingredients.

What does Creole Orgeat add to Pecans By The Pool?

El Guapo Creole Orgeat adds sweetness, texture, toasted pecan character, and floral notes. Those flavors complement the coconut and passion fruit while helping connect the herbal aquavit to the rest of the cocktail.

What is a Desert Hibiscus Rim?

The Desert Hibiscus Rim is a mixture of dried hibiscus flowers, sugar, and coarse salt. The hibiscus brings tart fruit and vibrant color, sugar softens its acidity, and salt provides contrast against the creamy, tropical cocktail.

Can I prepare parts of Pecans By The Pool ahead of time?

Yes. The toasted coconut aquavit is specifically designed to be prepared in advance and refrigerated after straining. The Desert Hibiscus Rim mixture can also be prepared before assembling the cocktail so the glass is ready to rim when it is time to serve.

For more FAQ, visit our main FAQ page!