Master of Cocktails Salted Caramel Old Fashioned

Right then, cocktail fans. For this week’s #MasterofCocktails, we’re going to be making a Salted Caramel Old-Fashioned recipe. Yum yum.

If you’re planning on making along with this week’s #MasterofCocktails, you’re going to need to do a bit of prep a day or so in advance. This includes making the Salted Caramel, dissolving the sugar and salt (as well as fat-washing the whisky), filtering it and adding the bitters.

This will leave you with very little left to do when the time comes to actually serve your Salted Caramel Old-Fashioned, which is quite handy indeed.

Master of Cocktails Ingredients

You’ll be needing these…

List of Ingredients

First bit of prep is to take your sugar, butter, cream and salt, and follow this Salted Caramel recipe.

This is what you’ll end up with.

Master of Cocktails Salted Caramel

Next prep task – introduce a 50ml measure of Haig Club to 1tsp Salted Caramel.

Master of Cocktails Caramel Haig Club

It’ll look pretty unappetising at this stage but bear with… We have a plan for that.

Master of Cocktails Haig Club Caramel

When you’ve fully dissolved it, leave it alone for 24 hours to infuse. We’re dissolving the sugar and salt, and also fat-washing the whisky with all that lovely butter and cream all in one fell swoop.

This is what you’ll have after 24h. #appetising

Master of Cocktails Caramel Haig Club

Luckily, the power of filtration will get us out of this mess. Albeit one drip at a time.

Master of Cocktails Filtration

This will remove the fat-solids, leaving the whisky (almost) crystal clear, but with a good dose of lipids in solution.

After it’s drained, we’re left with a beautiful crystal-clear drink. Oooh.

Master of Cocktails Filtered

Master of Cocktails Filtered

Might as well add our bitters now too. I’m using Dr. Adam Elmegirab’s The Dead Rabbit Orinoco Bitters. These are magic.

Master of Cocktails Dead Rabbit Orinoco Bitters

You want a good couple of dashes (ignore the glassfull – I’m making a big batch), as the salt counteracts a lot of the bitterness.

Master of Cocktails Dead Rabbit Orinoco Bitters

When happy with the level, pop in a glass, cling film and leave alone until it’s time to serve.

Master of Cocktails Cling Film

Time for a cocktail? Excellent, as there’s really very little left to do…

Grab your ready-made old-fashioned mixture, and a stirring glass, shove a fistful of ice in, and stir for a minute or so…

Master of Cocktails Ice And Stir

Grab an ice ball from the freezer, and pour the cocktail over the top.

Master of Cocktails Ice Ball

Now garnish. I’ve got a wheel of candied clementine (Dehydrator + Slice of Clementine + tiny dusting of icing sugar + 6 hours) and a knot made from vanilla.

Master of Cocktails Garnish

And serve. The Salted Caramel Old-Fashioned.

Master of Cocktails Salted Caramel Old Fashioned


Looking forward to the next #MasterofCocktails? Good. Here’s what we’ll be using for it…

Master of Cocktails Next Week

Next week, you’ll be needing these…
Japanese Matcha Green Tea, Jinzu Gin, a Lime, Sugar Syrup, Eggs and The King’s Ginger Liqueur (I couldn’t find the bottle – admire a picture of it below).

Master of Cocktails King's Ginger