The Story Behind The Bahia 1836

If you love seasonal cocktails, but find eggnog to be a bit boring, the Bahia 1836 might just be the drink for you. Invented by Ryan Smith at The Roosevelt Room in Austin, the cocktail is lighter than eggnog, but carries the same creamy, decadent mouthfeel thanks to heavy cream and one whole egg added to the mix.

An ode to the Bahia pecan tree, the oldest pecan tree and one that’s been grown in Texas since the state’s independence with Mexico in 1836, this sweet and savory cocktail brings together bourbon, sherry, and Amaro Nonino with the unexpected flavors of sesame oil, cheese, and salt.

Ingredients

  • 1 ½ ounces George Dickel 8 Year Bourbon
  • ½ ounce toasted pecan orgeat
  • ½ ounce Palo Cortado Sherry
  • ½ ounce Amaro Nonino
  • ¼ ounce heavy cream
  • 1 whole egg
  • 2 drops sesame oil
  • 2 drops Vanilla Tincture
  • 2 drops Himalayan Salt Tincture
  • Garnish: grated toasted pecan and Mitica Selvatico hard cheese

Directions

  1. Add all ingredients to a shaker tin and dry shake for 10 seconds.
  2. Add cubed ice and shake for an additional 10 seconds.
  3. Double strain into a chilled vintage coupe glass and garnish with grated toasted pecan and grated cheese

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Yield: 1
Updated: 2022-12-27

Vanilla Tincture Ingredients

  • 4 ¼ ounces Tahitian Vanilla Bean Extract
  • 4 ¼ ounces vodka

Vanilla Tincture Directions

  1. Combine ingredients in a small container and stir to combine.
  2. Pour into a bottle and keep capped between uses.
Bahia 1836

Himalayan Salt Tincture

Yield: 8.5 ounces

Ingredients

  • ¾ ounces Himalayan salt
  • 4 ½ ounces hot water
  • 3 ounces vodka

Directions

  1. Combine the hot water and salt in a small container, stirring vigorously until dissolved.
  2. Add the vodka and stir again to incorporate ingredients.
  3. Pour into a bottle and keep capped between uses.