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.
You’ll be needing these…
List of Ingredients
- A couple dashes of The Dead Rabbit Orinoco Bitters (I changed my mind from Angostura Bitters shortly after taking the picture)
- An Orange (garnish)
- 50ml of Haig Club
- 120ml of Double Cream
- 200g of Granulated Sugar
- 90g of Butter
- 1 teaspoon of Sea Salt
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.
Next prep task – introduce a 50ml measure of Haig Club to 1tsp Salted Caramel.
It’ll look pretty unappetising at this stage but bear with… We have a plan for that.
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
Luckily, the power of filtration will get us out of this mess. Albeit one drip at a time.
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.
Might as well add our bitters now too. I’m using Dr. Adam Elmegirab’s The Dead Rabbit Orinoco Bitters. These are magic.
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.
When happy with the level, pop in a glass, cling film and leave alone until it’s time to serve.
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…
Grab an ice ball from the freezer, and pour the cocktail over the top.
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.
And serve. The Salted Caramel Old-Fashioned.
Looking forward to the next #MasterofCocktails? Good. Here’s what we’ll be using for it…