Ingredients:

  • 1 cup Granulated White Sugar
  • 1/4 cup Filtered Water
  • 4 Tbsp Unsalted Butter (room temperature)
  • 1/2 cup Heavy Cream (warmed)
  • 1/2 tsp Flaky Sea Salt (for sauce)
  • 5 fl oz Vodka (per serving)
  • 1 fl oz Coffee Liqueur (per serving)
  • 1 Tbsp Homemade Salted Caramel Sauce (cooled, per serving)
  • 1–1.5 fl oz Light Cream (Half-and-Half, per serving)
  • Ice, as needed

Instructions:

  1. Combine the granulated sugar and the 60 ml of water in a heavy-bottomed saucepan. Do not stir.
  2. Place the saucepan over medium-high heat. Allow the mixture to boil and cook undisturbed until the syrup turns a deep amber colour, roughly 8–10 minutes.
  3. Remove the pan from the heat. Carefully whisk in the cold cubes of unsalted butter, one at a time, until fully melted and smooth. The mixture will bubble violently; continue whisking.
  4. Slowly drizzle the pre-warmed heavy cream into the caramel while whisking constantly until the mixture is uniform and silky smooth.
  5. Whisk in the flaky sea salt. Transfer the sauce to a heatproof jar or bowl and let it cool completely to room temperature (about 30 minutes). The sauce will thicken significantly as it cools.
  6. (Optional): Coat the rim of the rocks glass with a little caramel sauce, then dip the rim into a shallow plate of flaky sea salt for an elegant finish.
  7. Add 1 tablespoon (15 ml) of the cooled salted caramel sauce directly to the bottom of the glass.
  8. Pour in the 45 ml of vodka and 30 ml of coffee liqueur. Stir gently with a bar spoon to combine the spirits and dissolve the caramel sauce.
  9. Fill the glass nearly to the top with fresh ice cubes.
  10. Slowly pour the 30–45 ml of light cream (Half-and-Half) over the back of a spoon held just above the liquid base. This allows the cream to gently layer or 'float' on top.
  11. Garnish with a tiny pinch of flaky sea salt sprinkled directly on the cream layer. Serve immediately.