Salted Caramel Recipe

Drizzle the glass

Take a chilled coupe or rocks glass. Warm the caramel sauce slightly so it is pourable but not hot (about 5–10 seconds in the microwave). Holding the glass at a slight angle, drizzle the caramel sauce around the inside, creating a swirl pattern. Put the glass upright and place briefly in the freezer (2–3 minutes) to set the caramel if desired.

Optional rim

If you want a sugared or caramel rim, brush a thin line of caramel on the outer lip of the glass where you want the rim, then dip into coarse sugar or extra caramel so it sticks. Let set for 1–2 minutes.

Add the Dutch caramel vodka (2 oz), optional aged rum (0.5 oz), salted caramel syrup (0.5 oz), fresh lemon juice (0.25 oz) and heavy cream (1 oz) into a cocktail shaker.

Add 6 pieces of ice into the shaker to chill and slightly dilute the cocktail.

Dry shake (no ice) for 10 seconds to help emulsify the cream (optional but recommended if you want a silkier texture). Then add ice (if you dry-shook) and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled.

Taste a small amount (or pour a half ounce) and add a pinch of flaky sea salt (about 1/8 tsp) to counterbalance sweetness if needed. If adding, give a quick one-second shake to incorporate.

Double-strain the cocktail into the prepared chilled glass so the caramel swirl stays visible. Use a fine mesh strainer if you dry-shook to remove foam bits.

Finish with a light sprinkle (a few flakes) of flaky sea salt on top of the foam or surface to give a salted contrast.

Garnish with a caramel candy or caramel shard placed on the rim or floated on top, if using.