Salted caramel pecan sour

Ingredients


  • 100g pecans, finely chopped
  • 160g golden caster sugar
  • ½ tsp sea salt flakes
  • Reyka vodka
  • egg whites
  • 120ml fresh clementine juice (about 2-3 clementines)
  • 18 drops chocolate bitters (we used Fee brothers Aztec chocolate bitters)
  • ice
  • 6 dehydrated orange slices, to serve
  • good grating of nutmeg, to serve

Description

  • STEP 1

    Toast the pecans in a dry saucepan for 1-2 mins, then take off the heat. Quickly add the sugar and 80ml water, stir rapidly to dissolve the sugar, add the salt, then leave the mixture to cool completely. Pour through a sieve to remove the pecans.

  • STEP 2

    Pour the pecan salted caramel syrup, vodka, egg whites, clementine juice and bitters into a cocktail shaker. Shake hard for 30 secs to add volume to the egg white. Add some ice and shake again for a further 15 secs, then strain into rocks or coupe glasses. Garnish each with a dehydrated orange slice and grate fresh nutmeg over, to taste. Serve immediately.

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