Salted Caramel Pecan Sour

 

I found this recipe on bbcgoodfood.com and altered it just a tiny bit. Fantastic cocktail!

INgredients:

  • 1.5 oz. Caryopsis vodka

  • 2 bar spoons salted caramel sauce (recipe follows)

  • 1/2 oz. water + 4 dashes fee foam (or 1 egg white)

  • 3/4 oz. fresh clementine juice (about 2-3 clementines)

  • 3-4 drops chocolate bitters (I used Fee brothers Aztec chocolate bitters)

  • ice

  • *optional garnish · dehydrated orange slice, to serve

  • good good grating of nutmeg To serve

    Salted pecan caramel Ingredients

  • 3 oz. water,

  • 3.5 oz pecans chopped

  • 5.5 oz golden caster sugar

  • ½ tsp sea salt

    Instructions:

    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, and then leave the mixture to cool completely. Pour through a sieve to remove the pecans (now I need to figure out what to do with the pecan remains) To build: · Pour the pecan salted caramel syrup, vodka, water, fee foam (or egg white), 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 coupe glasses. Garnish each with a dehydrated orange slice and grate fresh nutmeg over, to taste. Serve up some yummy, yum, yum