Salted caramel pecan sour

• pecans↗100g g

  finely chopped

• golden caster sugar↗160g g
• sea salt↗½ tsp tsp

  flakes

• vodka Reyka↗Reyka
• egg whites↗3
• fresh clementine juice↗120ml ml

  (about 2-3 clementines)

• chocolate bitters↗18 drops drops

  (we used Fee brothers Aztec chocolate bitters)

• ice
• dehydrated orange slices↗6

  to serve

• nutmeg

  to serve

Step-by-step instructions

1. 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. 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.