Crème Brulee Cocktail Recipe

Chill and caramel rim

Place a coupe or martini glass in the freezer for 5 minutes to chill. Warm 1 tablespoon caramel sauce slightly so it's pourable; drizzle a ring of caramel around the inside rim and/or base of the glass. Return the glass to the freezer while you mix the cocktail so the caramel sets.

Add 1 cup of ice to a cocktail shaker.

Pour in 1.5 oz Stoli Vanilla vodka, 0.75 oz Frangelico, 1.5 oz heavy cream, 0.5 oz caramel syrup, 0.125 tsp vanilla extract and 0.25 oz simple syrup (if using).

Seal the shaker and shake vigorously for 15–20 seconds until the exterior of the shaker is frosty and the cream is well emulsified with the spirits (this creates a silky texture reminiscent of crème brûlée).

Remove the chilled glass from the freezer and fine-strain the cocktail into the glass to remove ice shards for a smooth presentation.

Lightly sprinkle 1 teaspoon of fine granulated sugar across the top surface of the cocktail in an even layer.

Using a culinary torch, carefully caramelize the sugar until it melts and forms a thin brûléed crust. Move the torch continuously to avoid scorching; the sugar should bubble and turn amber. If you don't have a torch, you can carefully use a broiler: place the cocktail (in an ovenproof glass) under a hot broiler 2–3 inches from the element for 30–60 seconds watching closely — be cautious with tempered glass.

Drizzle a small additional thread of caramel sauce across the top if desired, and sprinkle the chopped toasted hazelnuts and a tiny pinch of grated nutmeg or sea salt over the crust for contrast.

Serve immediately with a small spoon so guests can crack the caramel crust and sip the creamy cocktail beneath.