In a small dry skillet over medium heat, toast the pecan halves for 2–3 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from heat and let cool. Chop finely (or use pre-chopped toasted pecans).

Combine and heat

In a small saucepan, combine 1/2 cup pure maple syrup and 2 tablespoons light brown sugar. Heat over low–medium heat, stirring frequently, until the sugar fully dissolves and the mixture is just simmering (about 2–3 minutes).

Add pecans and butter

Stir in 1/4 cup chopped toasted pecans and 1 teaspoon unsalted butter. Continue to simmer gently for 1–2 minutes to marry flavors; avoid boiling vigorously.

Finish and cool

Remove from heat and stir in 1/4 teaspoon vanilla extract and a pinch of fine sea salt. Let the syrup cool to room temperature (about 20–30 minutes) so the pecan solids infuse the syrup. For a smoother texture, strain through a fine mesh sieve, pressing to extract syrup from the nuts, or leave the bits in for extra flavor and texture. Refrigerate in a sealed jar; will keep 2–3 weeks.

Assemble Cocktail (5 minutes)

Chill an old fashioned glass if desired by filling with ice and water while you prepare the drink, then discard the water and ice before serving.

Add 3/4 oz pecan–maple syrup to a mixing glass or shaker (no shaking required but helpful for chilling).

Pour in 2 oz rye whiskey.

Add 3 dashes walnut bitters and 1 dash Angostura bitters (optional).

Fill the mixing glass with large ice cubes and stir gently for 20–30 seconds until well chilled and slightly diluted (about 15–20% dilution).

Strain the mixture into an Old Fashioned glass over a single large ice cube.

Express an orange peel over the drink (twist to release oils), rub the rim with the peel, then drop it into the glass.

Garnish with a toasted pecan half on top or on a cocktail pick if desired.

Serve immediately.