Salted Caramel Pecan Sour
PREP 15 MIN | COOK 5 MIN | MORE EFFORT | SERVES 6
pecans, finely chopped
golden caster sugar
sea salt flakes
fresh clementine juice
chocolate bitters (we used Fee brothers Aztec chocolate bitters)
dehydrated orange slices, to serve
good grating of nutmeg, to serve
- 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.