A modern version of the classic sour cocktail, this is the ultimate Christmas drink. Salted caramel and Icelandic vodka make an irresistible mix
Ingredients
- 100g pecans, finely chopped
- 160g golden caster sugar
- ½ tsp sea salt flakes
- Reyka 300ml vodka
- 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
Method
- 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.
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