Salted caramel pecan sour

Salted caramel pecan sour

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(1 ratings)

Prep: 15 mins Cook: 5 mins

More effort

Serves 6

A modern version of the classic sour cocktail, this is the ultimate Christmas drink. Salted caramel and Icelandic vodka make an irresistible mix

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal358
  • fat12g
  • saturates1g
  • carbs29g
  • sugars29g
  • fibre2g
  • protein3g
  • salt0.5g
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  • 100g pecans, finely chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 160g golden caster sugar
  • ½ tsp sea salt flakes
  • Reyka 300ml vodka



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

  • 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



    One of the most useful of spices for both sweet and savoury


  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.

  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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