Bake pecans in a single layer in a shallow pan at 350° for 8 to 10 minutes or until toasted and fragrant, stirring once. Cool 10 minutes.

Process pecans, syrup, cream of coconut, cinnamon, vanilla, and kosher salt in a food processor 30 to 60 seconds or until smooth.

With processor running, pour water through food chute.

Press mixture through a fine mesh strainer into a pitcher, using back of spoon.

Discard solids.

Cover and chill 3 to 24 hours.

Stir in bourbon just before serving.

Serve over ice. Garnish.