Salted Caramel Bourbon Cocktail Recipe

I’ve always enjoyed messing around with cocktail recipes in my own kitchen. There’s just something about salted caramel and bourbon together—it’s a combo that really works.

This Salted Caramel Bourbon Cocktail is super simple to make, and it brings together sweet, salty, and rich flavors in a way that feels both cozy and a little bit fancy. If you’re someone who likes a dessert drink with a bit of a kick, you’ll probably want to give this a shot the next time you’re hosting friends or just having a chill evening at home.

Salted caramel gives the drink that buttery, smooth vibe, while bourbon brings a little heat and depth. The best part? It only takes a few steps and not a ton of stuff you have to buy.

Here’s what you’ll need and how I usually throw it together.

Salted Caramel Bourbon Cocktail Recipe

This drink’s honestly a favorite of mine because it hits that sweet-and-salty spot just right.

It’s quick to make, doesn’t require a million tools, and you can probably pull it off with what you already have.

Equipment

• Cocktail shaker
• Jigger or measuring spoon
• Bar spoon
• Small plate
• Rocks glass or old fashioned glass
• Fine mesh strainer (optional)
• Ice cubes

I always grab a cocktail shaker to get everything mixed and chilled. A jigger or even just a measuring spoon makes sure I don’t go overboard with the bourbon or syrup.

A small plate helps with the salt rim, and if you want the drink to look nice, use a rocks glass. Sometimes I’ll use a mesh strainer to keep out ice shards, but honestly, I skip it if I’m in a rush.

Ingredients

• 2 oz bourbon whiskey
• 1 oz salted caramel syrup
• 1/2 oz heavy cream or half-and-half (optional)
• Flaky sea salt or sea salt, for the rim
• Extra caramel syrup, for rimming the glass
• Ice cubes
• Whipped cream (optional, for garnish)
• Caramel sauce (optional, for garnish)

I usually reach for a bourbon with a smooth, caramel note—it just fits here. Salted caramel syrup is what gives the drink its signature flavor.

Sometimes I’ll toss in a splash of cream to make it richer, but you can totally skip that. For the rim, flaky sea salt is my go-to; regular works in a pinch.

Whipped cream or caramel sauce? Only if I’m feeling extra.

Instructions

• Pour caramel syrup onto a small plate.
• Dip your glass rim in the syrup, then into flaky sea salt or regular sea salt.
• Fill a shaker with ice cubes.
• Add bourbon and salted caramel syrup.
• (Optional) Add cream or half-and-half if you want.
• Shake hard for about 10-15 seconds.
• Strain into the prepped glass over fresh ice.
• (Optional) Add whipped cream and a drizzle of caramel sauce if you’re feeling fancy.

I always start by rimming the glass—it really gives that salty hit with each sip. Shaking the bourbon and syrup with ice gets the flavors to blend and chills it down fast.

I shake pretty vigorously to make sure the caramel’s mixed in. Pouring it over fresh ice keeps it cold without it getting too watery.

Notes

I tend to use bourbon that’s already got a caramel thing going on, but honestly, any bourbon works fine. Store-bought or homemade salted caramel syrup—either is good.

Flaky sea salt on the rim is key; table salt just ends up too intense. Sometimes I’ll add a little pinch of salt on top for an extra kick.

If I’m in the mood for something lighter, I leave off the whipped cream, but it does make the drink feel like a treat.

Tasting Notes

So, when I take that first sip of the salted caramel bourbon cocktail, the caramel’s sweet, buttery flavor just jumps out at me. It kind of coats my tongue in this rich, smooth way, and honestly, it’s hard not to go in for another taste right away.

The salt? It’s subtle, but definitely there. Just enough to keep things interesting and stop the drink from getting too heavy or cloying.

And then there’s the bourbon. It brings this gentle warmth—nothing harsh. I pick up those vanilla and oak notes, which somehow just work with the caramel.

Honestly, I think this cocktail is at its best when it’s cold. The flavors feel brighter over ice, especially if you give the glass a little swirl first—does anyone else do that, or is it just me?

Texture:

• Silky
• A bit thick from the caramel
• Smooth going down