This sour is given some extra creaminess and sweetness from salted caramel. A perfect weekend drink to savour and enjoy.
Makes: 6 servings || Takes: 20 Minutes
120ml fresh clementine juice (about 2-3 clementines)
18 drops chocolate bitters
6 dehydrated orange slices, to serve
A grating of nutmeg, to serve
100g pecans, finely chopped
160g golden caster sugar
½ tsp sea salt flakes
Reyka 300ml vodka
3 egg whites
Toast the pecans in a dry saucepan (1-2 minutes) then take off the heat. Quickly add the sugar and 80ml water, stirring 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 (30 seconds) to add volume to the egg white. Add some ice and shake again (15 seconds), then strain into rocks or coupe glasses. Garnish each with a dehydrated orange slice and grate fresh nutmeg over, to taste. Serve immediately.
Source: bbcgoodfood.com (recipe from Good Food magazine, December 2016 BBC GoodFood Magazine)