Recipe by Alicia Walton, Seastar, San Francisco.
50ml Black Cow Vodka
15ml Cocchi Rosa or Carpano Bianco
15ml Lustau Cream Sherry
2 dashes chocolate bitters (Bitter Queens Chocolate Walnut works well)
Candied Pecan rim (optional)
Stir all ingredients and strain into a chilled cocktail glass. When opting for pecan rim, add a small amount of honey to the rim of the glass to help them stick.
For the Candied Pecans:
1 cup chopped pecans
1 Tbsp butter
1 Tbsp brown sugar
Melt butter on medium in pan. Add pecans, brown sugar and stir continuously until golden. Spread on parchment paper to dry for 1 hour. Then pulse in food processor until finely ground. Be careful to not over process, as nuts will turn into butter.