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Maker’s Mark Pecos Sour

Maker’s Mark Pecos Sour

  • Author: Maker's Mark Mixology Team
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes


  • 2 parts Mesquite & Black Walnut Smoked Maker’s 90* (or any bourbon of your choice)
  • 1 part Pecos Cordial (see ingredients below)
  • .75 parts Fresh Lime juice ( we use 1:1 Persian Lime:Key Lime )
  • 2 d Bitter Cube Corazon Bitters ( these are savory, with Coffee, Chocolate & Oregano)
  • Garnish- Rim glass with Spiceology Chile con Limon, Mexican Oregano, Espresso Salt, Fleur d’ Sel
  • Lime Wheel

*We cold smoke our whisky on a Big Green Egg, nested in a bowl of ice over mesquite and the black walnut barrel bungs from Maker’s Mark. We do about 20-30 minute per 5 L. Strain and bottle before use.

Pecos Cordial:

  • 1 part fresh squeezed Moro Blood Orange Juice (you can use high quality bottled, but only if cold pressed, it is too bitter otherwise)
  • 2 parts fresh squeezed TX Ruby Red Pink Grapefruit Juice (Simply Grapefruit or better is also a substitute)
  • 1 part Pink Prickly Pear Puree
  • .5 parts fresh lime juice (1:1 Key Lime: Persian Lime)
  • .5 parts Smoky Habanero Honey Simple Syrup (Add 1 tsp Spiceology Smoky Honey Habanero per Liter of Honey Syrup (2:1 Honey : Water) heat over low heat and allow Spice to infuse.)
  • 1 tsp Spiceology Citric Acid per Liter of final product


  1. Add all ingredients to a container and either stir to combine, or use an immersion blender to fully incorporate, then fine strain to remove all pulp.
  2. Garnish- Rim the glass with a blend of Spiceology’s Chile con Limon, Mexican Oregano, Espresso Salt and Fleur de Sel, plus Fresh Citrus
  3. Store in a clean glass container (mason jar or swingtop bottle) in fridge for 2 weeks.