Pecan Porter

Instead of downing a glass or two of green beer this St. Patrick’s Day, try this pecan-infused porter from Café Medina‘s Marc Slingsby-Jones.

  • By Marc Slingsby-Jones, Café Medina
  • March 17, 2017


    Pecan-Infused Jameson Irish Whiskey

    2 cups raw pecans

    1 bottle Jameson Irish whiskey

    ½ vanilla bean

    Pecan Porter

    ¾  oz pecan-infused Jameson Irish whiskey

    ½  oz Dr. McGillicuddy Intense butterscotch liqueur

    ¼ McGuinness crème de cacao

    1 bottle Four Winds Oat Porter (or Guinness if you prefer)


    Pecan-Infused Jameson Irish Whiskey

    1. Season pecans with salt and pepper and roast for 20 minutes at 300°F. Place into a large bowl with vanilla, and Jameson, cover and let infuse for 3 to 5 days.

    Pecan Porter

    1. Combine whiskey, butterscotch liqueur and crème de cacao in a beer glass and mix with a cocktail spoon.

    2. Top and fill the glass with chilled porter and serve.

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