2 oz. Shelter Point whisky
1⁄2 oz. pecan simple syrup
1⁄2 oz. egg whites
Juice of 1⁄2 a navel orange
Pinch of cinnamon

Measure and pour all ingredients into a Boston Shaker. Shake vigorously and strain into a glass tumbler with or without ice. Garnish with a flambéed or twisted orange peel.


Pecan simple syrup


2 cups white granulated sugar
2 cups water
1 cup pecans pieces (not whole or halves)

Combine water and sugar in a small saucepan. Stir over medium heat until sugar dissolves. Add pecans, bring to a simmer and let reduce by at least half – this takes about a thirty minutes – until mixture is thick and a dark golden colour. Strain out pecan chunks, let cool and store in the fridge. Keeps for a month.