Scott Augsburger’s take on the Whiskey Sour has a Southern feel, thanks to its use of pecan and peach flavors. Those ingredients might be more commonly associated with Georgia and the Carolinas, but they go perfectly with Tennessee whiskey.
Add all the ingredients into a shaker with ice and shake.
Strain into a rocks glass with a large ice cube.
Garnish with grated nutmeg and a cherry.
*Pecan Maple syrup: In a skillet, toast ¼ cup pecans over medium heat until fragrant (about 2 minutes) then set aside. In a small pot combine 4 oz grade A maple syrup and 4 oz water and bring to a boil. Add toasted pecans to the pot and simmer for about 5 minutes. Remove from heat and place in fridge overnight. Strain out the solids and store, refrigerated, for up to two weeks.