Salted Caramel Pecan Sour
The Salted Caramel Pecan Sour is a sweet sour made with Bourbon, Amaretto, Lemon Juice, Simple Syrup and Egg White. It is shaken and served in a rocks glass, about 15% ABV.
- Method
- Shaken
- Glass
- Rocks glass
- Served
- On Rocks
- Strength
- About 15% ABV
- Family
- Sour
- Flavour
- Sweet
Ingredients
- 50mlBourbon
- 20mlAmaretto
- 25mlLemon Juice
- 10mlSimple Syrup
- 1Egg White
How to make it
- Add all ingredients to a shaker without ice and dry shake vigorously.
- Add ice and shake again until cold.
- Strain into a rocks glass over a large ice cube.
- Drizzle with caramel sauce if desired.
Tip: Fill the shaker with ice and shake hard for 10 to 15 seconds, until the tin is frosty.
About the Salted Caramel Pecan Sour
Pecans are the only major tree nut native to North America. The name comes from an Algonquian word for a nut that needs a stone to crack.
Missing something?
- No Bourbon? Use Jim Beam Bourbon (Jim Beam is a bourbon)
- No Bourbon? Use Jack Daniels (Tennessee whiskey is made much like bourbon)
- No Amaretto? Use Frangelico (Hazelnut instead of almond)
- No Lemon Juice? Use Lemon (Squeeze fresh: 1 lemon gives about 30 ml)
- No Lemon Juice? Use Lime Juice (Sharper, different aroma)
- No Simple Syrup? Use Rich Simple Syrup (More concentrated, so use less)
- No Simple Syrup? Use Sugar (1 tsp sugar is about 7.5 ml syrup; stir until dissolved)
- No Egg White? Use Aquafaba (Chickpea Water) (Chickpea water: same foam and vegan. Use the same amount)
All swaps for Bourbon, Amaretto, Lemon Juice, Simple Syrup and Egg White
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