Making your own Salted Caramel Whiskey is a delightful home bar upgrade or the perfect gift for any whiskey lover. Mix it into cocktails, coffee and desserts to bring in the perfect balance of bourbon caramel flavor.
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Salted Caramel Whiskey recipe
The world of flavored whiskey has really taken off in the last few years.
From cinnamon whiskey to peanut butter whiskey, the flavored whiskey aisle is bristling with new flavors all the time. It’s where I draw inspiration for whiskey cocktails and my own whiskey infusions.
One of my favorites is salted caramel whiskey. Sweet vanilla caramel with a touch of flaky sea salt plus warm and oaky whiskey? What a trio. It’s like liquid caramel.
This homemade salted caramel whiskey is easy to make and full of all that delicious flavor. I enjoy giving it as gifts but I usually save a jar for my own home bar!
The method I use does not involve a caramel candy infusion but instead adds a hint of salt and a homemade caramel syrup that’s so easy and inexpensive to put together.
Why you’ll love this recipe
Yes, you can buy caramel whiskey, but it’s usually made with artificial flavorings. Blegh!
- Caramel whiskey is easy to make from home with just a few ingredients.
- You’ll know exactly what’s in it. No artificial flavors, food colors or weird ingredients here!
- Give it as a gift or add it to your home bar to mix into cocktails, coffee and drinks! You can even pour it over vanilla ice cream.
Giving salted caramel whiskey makes a great gift for the holidays. Pour it into a mason jar or flip-top bottle and wrap it with a ribbon and a gift tag. Done and dusted!
Ingredients
You only need a couple of ingredients to make this easy caramel whiskey.
Caramel syrup
Caramel syrup is a thinner consistency than caramel sauce. It’s mixed with water to make it easy to mix right into coffee and cocktails.
You can buy caramel syrup or make it yourself. Making it at home is so easy and costs next to nothing, so that always gets my vote.
You’ll need sugar, water and vanilla extract * to make it. If you want to make it salted caramel syrup, you can add a pinch of sea salt.
Whiskey
You can use any type of whiskey for this recipe. f you have a favorite, use that. Check out my crash course on this spirit, Whiskey 101, for more about this amazing, versatile spirit.
Bourbon brings its sweet, oaky, vanilla flavor to this caramel whiskey, and it’s a perfect match. You can use just about any bourbon you can find.
Feel free to use rye whiskey or Canadian whiskey (à la Crown Royal Salted Caramel Whisky) instead of bourbon.
As for brands, I’d suggest a medium-priced bottle, something in the $15-20 range. You don’t want to use the highest-end whiskey — save that for sipping neat! My go-to brands are Old Forester, Bulleit, Woodford Reserve and Maker’s Mark.
Sea salt
Flecks of sea salt are amazing on sweet and savory dishes alike. I keep Maldon sea salt on hand for all my cooking, and it’s amazing in this whiskey.
Stay away from iodized salt (table salt), which has a metallic flavor.
You’ll want to add just a pinch, then shake or stir it into the whiskey. Taste and make sure it suits you! It’s hard to walk back salt.
You don’t have to add the salt if you don’t wish to — this caramel whiskey is perfectly sweet and wonderful on its own.
Variations and substitutions
Try one of these variations to make your ultimate after-dinner treat.
Caramel whiskey without salt: You totally don’t have to add the salt to this recipe! Caramel whiskey is still very tasty without salt.
Salted caramel vodka: Instead of whiskey, you can use vodka.
Chocolate caramel whiskey: Add ½ teaspoon of chocolate extract to give the whiskey a subtle chocolate flavor.
How to make Salted Caramel Whiskey
Homemade Salted Caramel Whiskey is so easy to make at home.
First you’ll make an easy caramel syrup that will be mixed with the whiskey.
Combine ¼ cup water and ½ cup sugar in a medium saucepan over medium-high heat. Stir until dissolved, about 5 minutes or so. (Low heat will dry it out so make sure the heat is up.)
Then cover the pot while it boils, about 3 minutes. Remove the lid and stir consistently until the mixture is a light amber color.
As soon as it turns colors, remove the syrup from the heat immediately, then let it cool slightly. Stir in the remaining ¼ cup water and vanilla. It will bubble.
Once the syrup has cooled, you can mix it with the whiskey. How much to add will depend on your preference, so add the syrup in small amounts and taste with a spoon until it reaches your desired sweetness.
You will need approximately ½ to 1 ounce for every 3 ounces of whiskey.
What to make with it
Use salted caramel whiskey in these unique cocktail recipes.
Try it in a classic old-fashioned with a caramel twist. Add some chocolate bitters * for a sip of the ultimate confection.
Sub it for caramel vodka in these caramel apple mimosas or for the brandy in apple cider sangria to give them a heavier whiskey flavor.
Add it to homemade apple cider or hot chocolate. A splash can give coffee a boozy boost, too.
Blend it to a boozy milkshake like these caramel macchiato milkshakes.
It would also be so good in a classic Moscow mule with ginger and lime juice.
More homemade liqueurs
Salted Caramel Whiskey
ingredients
Caramel syrup
- ½ cup water divided
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
Salted caramel whiskey
- 1 ounce caramel syrup
- 7 ounces bourbon whiskey bourbon or rye
- 1 pinch salt for salted caramel whiskey, optional
instructions
- Combine ¼ cup water and ½ cup sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. (Avoid low heat, which can dry out the sugar.)
- Cover the pot while it boils, about 3 minutes. Remove the lid and continue stirring until the mixture turns a light amber color.
- As soon as the color changes, remove the pan from heat. Let it cool slightly, about 1 minute.
- Slowly pour in the remaining ¼ cup warm water, stirring constantly to prevent the sugar from seizing. Then stir in the vanilla extract *, if using.
- Once the syrup has cooled (warm to the touch is okay), stir 1 ounce and 1 pinch of salt into 7 ounces whiskey. Taste and add more syrup and salt if desired.
notes
- Caramel whiskey: Skip the salt to make an unsalted, sweeter caramel whiskey.
- Salted caramel vodka: Use vodka instead of whiskey. Great for fall drinks!
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K. Aspinall says
The instructions are too vague. Cool slightly?
The first time I made it tasted like vanilla sugar water. The second time I made it the sugar seized up as soon as I poured in the second half of the water.
Susannah says
Hey K, Thanks so much for your comment! I really appreciate you trying the recipe twice and taking the time to share your feedback.
You’re right — I should clarify that “cool slightly” just means letting the syrup rest briefly before adding the vanilla so it doesn’t splatter or cook off. If the sugar seized up, it may be because the added water was too cold. Using room temp or warm water, pouring it in slowly and stirring as you add it can help prevent that. I’ll update the recipe with these important points.
As for the flavor, the whiskey might’ve just needed less syrup for your taste — feel free to adjust the amount next time. Happy to help if you try it again!