Salted caramel pecan sour
- Preparation and cooking time
- 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
- 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.
To 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.