Thanks for Dessert

Last Thanksgiving, my aunt bought around these delicious salted blood orange caramels that no one couldn’t resist, even when we were almost exploding from all the food. I love it when I bite into something, and immediately my brain turns on, even when in an epic food coma, and starts thinking of how to replicate the flavor into a delicious cocktail. This year, with Thanksgiving upon us again, I just had to get my hands on some of the delicious candies and mix a cocktail, replicating the flavor. The chewy caramel is such a big part of eating candy, and I wasn’t able to mix a drink that copied this texture, however, thanks to the delicious  the flavor is on point. I had to add a little extra citrus, to make the drink balanced, as, without it, it was just a little too sweet for my liking. Give it a go!

Recipe:

• 1.5 ounces dark rum
• ¾ ounce lemon juice
• 1 ounce blood orange juice
• ½ ounce Monin caramel syrup
• 1 dash salt

Method:

1. Combine all the ingredients in a cocktail shaker with ice
2. Shake to chill and combine the ingredients
3. Double strain into a highball glass over fresh ice
4. Garnish && Enjoy!