“Nous avons inventé le caramel salé en 1977…” (en anglais). The salt butter caramel, with crushed nuts (caramel au beurre salé), was named “Meilleur Bonbon de France” by One year after registering the trademark “CBS” (caramel au beurre salé), Le Roux sold caramel with salted butter. Adding a bit of salt to caramel and chocolate dishes became popular in 2000, thanks largely to Parisian pastry chef Pierre Hermé; in the late 1990s, salted butter and caramel macaroons hit the shelves. After becoming available at Häagen-Dazs and Starbucks in 2008, the product was introduced to the mass market. While originally used in desserts, this confection has found applications in hot chocolate, spirits, and other products as well. The popularity of this system may be due to the way it impacts our reward systems in our brains, resulting in what’s known as “hedonic escalation.”. The wild caramel shooters include vodka, RumChata, and caramel syrup, along with an additional layer of flavor from caramel syrup and salt. The drink is rimmed with caramel syrup and garnished with caramel candy and salt for an even more delicious caramel dessert cocktail.
Cocktail strength (from 1 to 10 scale)
The strength of Salted Caramel Shot Recipe is 5 out of 10.
Nutrition (calories per serving)
The estimated calories of Salted Caramel Shot Recipe is 325 per serving.
Preparation time (minutes)
The time it takes to create Salted Caramel Shot Recipe is 3 minutes.
- Shot Glass.
- 2 oz. of caramel syrup.
- 3 oz. of caramel candy.
- 3 oz. of caramel vodka.
- 2 oz. of RumChata.
Steps to Make It
- Rub a teaspoon of caramel syrup and a spoonful of coarse salt around the edge of a shot glass.
- Pour vodka and RumChata into a shaker filled with ice. Shake vigorously and serve. Give it a good shake.
- To make this beverage, drizzle caramel syrup into a shot glass rim and pour the mix into it.
- Place a caramel candy on the lip of the shot glass as a garnish.
- Dip it in salt, and then place it on the lip of the shot glass.