Salted Caramel Pecan Sour
This cozy bourbon sour blends fresh lemon, salted caramel, and pecan butter into a silky cocktail with a nutty finish. A quick dry shake gives it a soft foam without making the drink fussy.
- Total time
- 10 min
- Yield
- 2 cocktails
- Difficulty
- Easy
Prep 10mCook 0mAmericanDrinks
A sour is a classic style of cocktail built around spirit, citrus, and something sweet. This version leans into dessert flavors, but fresh lemon keeps it bright instead of heavy.
Pecan butter adds real nuttiness and a little body, while salted caramel brings sweetness and a gentle salty edge. Stirring those two with the lemon juice first helps them blend smoothly before shaking.
Use pasteurized liquid egg white for the foam, or swap in aquafaba, the liquid from a can of chickpeas. Both work well and make the drink feel creamy without adding cream.
01What you'll need
Ingredients
10 items · 2 cocktails
- 2 tablespoons unsweetened pecan butter, well stirred
- 2 tablespoons salted caramel sauce, at room temperature
- 1 1/2 ounces fresh lemon juice
- 4 ounces bourbon
- 2 ounces pasteurized liquid egg white
- 1/8 teaspoon fine sea salt
- 4 dashes aromatic bitters
- Ice, for shaking
- 2 toasted pecan halves, for garnish
- Flaky salt, for garnish, optional
02How to make it
Step-by-step
1. Chill the glasses
Place 2 coupe glasses or rocks glasses in the freezer while you mix the drink. A cold glass helps the foam hold and keeps the cocktail crisp.
2. Make the pecan-caramel base
Add the pecan butter, salted caramel sauce, and lemon juice to a cocktail shaker. Stir with a bar spoon or small whisk until the mixture looks smooth. This step prevents little bits of pecan butter from clumping in the finished drink.
3. Add the remaining liquids
Pour in the bourbon and pasteurized egg white. Add the fine sea salt and bitters. Do not add ice yet.
4. Dry shake first
Seal the shaker and shake hard for 15 seconds without ice. This is called a dry shake. It helps the egg white foam and gives the drink a smoother texture.
5. Shake with ice
Open the shaker, add a generous handful of ice, then seal it again. Shake for 12 to 15 seconds, until the outside of the shaker feels very cold.
6. Strain into glasses
Strain the cocktail into the chilled glasses. For the smoothest texture, pour it through a fine-mesh strainer as well as the shaker strainer. Serve it up, or pour it over one large ice cube if you prefer a colder, slower-sipping drink.
7. Garnish and serve
Top each drink with a toasted pecan half and a tiny pinch of flaky salt, if using. Serve right away, while the foam is fresh.
03From our kitchen
Cook's tips
- Make-ahead: You can stir together the pecan butter, caramel sauce, lemon juice, and salt up to 1 day ahead. Cover and refrigerate. Shake the mixture well before using, then add bourbon, egg white, bitters, and ice when serving.
- Storage: This cocktail is best right after shaking. The foam will fade as it sits, and the lemon flavor can taste dull after a few hours.
- Egg white safety: Use pasteurized liquid egg white, not raw egg white from the shell, especially if serving older adults, pregnant people, young kids, or anyone with a weakened immune system.
- Aquafaba swap: Replace the egg white with 2 ounces aquafaba, the liquid from canned chickpeas. It foams well and makes the drink vegan if your caramel sauce is dairy-free.
- Pecan butter swap: Almond butter works in a pinch, but the flavor will be less pecan-forward. For a thinner drink, use 1 tablespoon pecan butter instead of 2 tablespoons for the full batch.
- If the drink tastes too sweet: Add another 1/4 ounce fresh lemon juice to the shaker. If it tastes too sharp, add 1 to 2 teaspoons more caramel sauce.
Cook's note
Nutrition is an estimate per cocktail using 80-proof bourbon, pasteurized liquid egg white, unsweetened pecan butter, and a typical dairy salted caramel sauce. Values will vary by caramel brand and pour size.
04Frequently asked
Questions & answers
Can I make this without egg white?
Yes. Use aquafaba in the same amount, or leave the foaming ingredient out. Without egg white or aquafaba, the drink will still taste good, but it will be less creamy and will not have the same foam cap.
Why is my cocktail grainy?
Pecan butter can clump if it hits cold liquid too quickly. Stir it with the caramel and lemon juice first until smooth, then add the bourbon and egg white. Double-straining also helps catch any tiny nut pieces.
What bourbon works best here?
Choose a bourbon you like in mixed drinks. A 90-proof bourbon stands up nicely to the caramel and pecan, but an 80-proof bourbon also works for a softer drink.
Can I batch this for a party?
You can batch the pecan butter, caramel, lemon juice, salt, bitters, and bourbon for up to 6 drinks. Keep it cold, then shake 2 servings at a time with the egg white and ice. Do not batch with egg white far in advance.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended. Bottled lemon juice often tastes flat or bitter in cocktails because there are so few ingredients to hide it.
05Per serving
Nutrition facts
Nutrition Facts
2 cocktails
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat3 g
- 15%
- Cholesterol8 mg
- 3%
- Sodium285 mg
- 12%
- Total Carbohydrate15 g
- 5%
- Dietary Fiber2 g
- 7%
- Total Sugars11 g
- Protein5 g
- 10%
- Vitamin D0 mcg
- 0%
- Calcium23 mg
- 2%
- Iron0.5 mg
- 3%
- Potassium158 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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