Add 1.5 oz Bullet bourbon, 0.25 oz Laphroaig, 0.5 oz Caramello (or salted caramel syrup), 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters into a cocktail shaker filled with ice. Seal and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Prepare Glass

Fill an old-fashioned glass with a large ice cube or two. If using flaky sea salt, lightly rim or sprinkle a tiny pinch onto the exposed surface of the ice (optional) to accent the caramel and smoke.

Strain & Serve

Double-strain the shaken mixture over the prepared glass with the large ice cube to remove small ice shards and ensure a smooth texture.

Garnish

Express a lemon twist over the drink by pinching the peel skin-side down above the glass to release oils, then run the peel around the rim and drop it into the drink. If desired, finish with a very light sprinkle of flaky sea salt on top of the ice.

Tasting & Adjustments

Taste and adjust: if the cocktail reads too smoky, reduce Laphroaig to 0.125 oz next time. If too sweet, reduce Caramello or the simple syrup by 0.125–0.25 oz. For more brightness, increase lemon juice by 0.125 oz.