- 100g pecans, finely chopped
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)
- 6 dehydrated orange slices, to serve
- good grating of nutmeg, to serve
One of the most useful of spices for both sweet and savoury…
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.
Orange slicesTo make your own dehydrated orange slices, thinly slice an orange and spread out on a parchment-lined baking tray. Cook in the oven at 110C/90C fan/gas 1/4 for 2 hrs until thoroughly dried.