A Creole take on classic Orgeat - a syrup traditionally made with almonds and cane sugar. We make this version with Louisiana cane sugar and pecans grown on my uncle Kevin’s farm in Southwest Georgia. We toast them in cast iron skillets to create a syrup is fresh and effervescent with notes of orange and rose - perfect for any Mai Tai or old fashioned recipe. We're known to add this syrup to milk punches, and it's also a favorite for both warm and chilled holiday cocktails. Add some in your next batch of milk punch, eggnog or coffee!