English Toffee Vodka Recipe

Combine 0.5 cup dark brown sugar and 0.5 cup water in a small saucepan over medium heat.

Stir constantly until sugar dissolves and mixture just comes to a simmer (about 3–4 minutes). Do not boil hard; you want the molasses notes to remain. Remove from heat.

Let cool to room temperature, transfer to a sealed container and refrigerate. Syrup will keep up to 2 weeks. Use 0.5 oz for each cocktail.

Prep the glass

If desired, rim the serving glass with a little of the brown sugar syrup and dip into crushed toffee to create a toffee rim. Alternatively, chill the glass in the freezer for 5–10 minutes.

Build and shake

In a cocktail shaker, add 2 oz vodka, 1 oz butterscotch schnapps, 0.5 oz brown sugar simple syrup, 0.5 oz fresh lemon juice, and 0.5 oz heavy cream (if using). Fill shaker with ice (about 1 cup).

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. This dilutes and emulsifies the cream for a silky texture.

Strain and finish

Double-strain the cocktail into the chilled or rimmed coupe or rocks glass over fresh ice if desired. Add 1 dash Angostura bitters on top, if using, to add aromatic depth.

Garnish with a lemon twist or a thin piece of toffee and sprinkle 1–2 teaspoons of crushed toffee over the drink (reserve remaining crushed toffee for rimming other glasses).

Serve immediately.