Chocolate Turtle Martini with Pecan and Caramel

Chocolate Turtle Martinis combine homemade pecan simple syrup, caramel, chocolate liqueur, and whiskey for a decadent dessert cocktail.

Course Dessert, Drinks

Cuisine American

Prep Time 20

Cook Time 20

Resting Time 1

Servings 2 Drinks

Calories 249kcal

In a small saucepan, combine the sugar and water over medium-low heat, stirring until the sugar is dissolved. Add the cinnamon stick, cloves, and pecans and bring to a boil. Turn off the heat, and let sit for at least an hour.
Strain twice through a mesh strainer, and store in a 16oz mason jar in the fridge for up to a week.
Spread the filtered out pecans (remove the cinnamon and cloves) on a foil-lined baking sheet, and dry in the oven on the lowest setting (mine was 170F) for about 4 hours. Once dry, add the nuts to a plastic bag and crush with a heavy rolling pin.

In a medium saucepan, add the sugar and shake to spread it out in an even layer. Add the water, and saturate the sugar. Heat on medium-low, swirling the pan occasionally until the sugar is dissolved.
Turn the heat to medium, and continue cooking 7-10 minutes, until it becomes a golden color, and an instant-read thermometer reads 325F.
Turn off the heat and add in the cream. The caramel may seize and splatter, so be careful! Add the butter and stir to combine and melt the butter. If needed, add a little bit more heat (especially if you are using a gas stove). Add in the salt and stir.
Transfer to a mason jar and let cool to room temperature before storing in the fridge for up to 2 weeks. Reheat in the microwave to soften.

Spread the dried nuts on a small saucer. Use a spoon or knife to coat the rims of two martini glasses with warmed caramel, and then dip into the nuts, turning glass and pressing the nuts so they stick to the caramel.
In a cocktail shaker, combine the whiskeys, chocolate liqueur, pecan simple syrup, and egg white. Shake without ice until frothy, about 20 seconds. Then add ice and shake for an additional 20 seconds, until cold.
Strain into the rimmed martini glasses. Add two shakes of chocolate bitters on top of each.
Dip a demitasse spoon in caramel and then nuts, and place into each glass as a garnish.

The pecan simple syrup adds a nutty flavor, but if you prefer you can use plain simple syrup.
If you don't want to make the caramel from scratch, you can use your favorite caramel sauce or ice cream topping.
If the flavored whiskey isn't available, replace with an additional 1/2 oz bourbon and 1/2 oz pecan simple syrup.
These are shaken to serve, and you can make two at once in a standard cocktail shaker. You can garnish the glasses ahead of time, and mix more in batches of two.
If you are concerned, leave out the egg white. It adds a smooth and frothy texture, but will not change the flavor. If you leave it out, you can skip the first shaking step, and immediately shake with ice.
The spoon with caramel adds a little bit of extra sweetness, but is entirely optional.
You will have leftover simple syrup, pecans, and caramel, which you can use to add to coffee, cookie dough, or ice cream, respectively.