Recipe by Alicia Walton, Seastar, San Francisco.
Ingredients
Black Cow vodka, 50ml
Cocchi Rosa or Carpano Bianco, 15ml
Lustau Cream Sherry, 15ml
Chocolate bitters (Bitter Queens Chocolate Walnut works well), 2 dashes
Candied Pecan rim
Step by step
Stir all ingredients and strain into a chilled cocktail glass.
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Add a small amount of honey to the rim of the glass and add the candied pecans.
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For the Candied Pecans:
Chopped pecans, 1 cup
Butter, 1 tbsp
Brown sugar, 1 tbsp
Melt butter on medium in pan.
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Add pecans, brown sugar and stir continuously until golden.
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Spread on parchment paper to dry for 1 hour.
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Pulse in food processor until finely ground.
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