Whiskey Business Recipe

Prep the Blender

Chill the serving glasses in the freezer for 5 minutes while you prepare the shake. This keeps the shake colder longer and prevents rapid melting.

Add 3 cups vanilla ice cream and 1 cup whole milk to a blender. Use slightly softened ice cream for smoother blending.

Pour in 3 fl oz Crown Royal Rye. If you prefer a stronger whiskey presence, increase to 4 fl oz; for a lighter adult note, reduce to 2 fl oz.

If you want a slightly thinner shake, add 1–2 large ice cubes now. Pulse once to incorporate.

Blend on medium-high for 20–30 seconds until smooth and creamy. Scrape down the sides once and blend another 5–10 seconds to ensure even texture. The finished consistency should be thick but pourable.

While the shake blends, stir the 4 tbsp salted caramel sauce with the 1 tsp flaky sea salt in a small bowl to ensure even salt distribution. Taste and adjust: you want a noticeable salted-caramel flavor, not just sweetness.

Swirl 1 tablespoon of the salted caramel sauce around the inside of each chilled serving glass. Reserve the remaining caramel to mix into the shake and drizzle on top.

Add the remaining 2–3 tbsp salted caramel sauce to the blender with the shake and pulse once to incorporate — this brings caramel flavor throughout the milkshake.

Pour the blended whiskey caramel milkshake into the prepared glasses, dividing evenly (recipe yields two large shakes).

Top each milkshake with about 1/4 cup whipped cream (0.25 cup per serving).

Drizzle about 1 tbsp caramel sauce over the whipped cream on each shake for an attractive finish.

Sprinkle a light pinch of flaky sea salt over each topped shake to amplify the salted-caramel profile.

Garnish with candied bacon or a caramel shard if using. Serve immediately with a wide straw and a long spoon.