Sherries Jubilee

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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