Ingredients

• 100g pecans, finely chopped
• 160g golden caster sugar
• ½ tsp sea salt flakes
• Reyka 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

Description

• 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.