Salted caramel pecan sour

christmas cocktail drink indulgent pecan salted caramel winter

N/A

Source

Ingredients

100g pecans , finely chopped

160g golden caster sugar

½ tsp sea salt flakes

Reyka vodka

3 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

Method

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.

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.