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This dreamy warm salted caramel and chocolate cocktail is made with buttered gin!
Mar 8, 2022
If you like wonderfully sweet dessert cocktails then we have two gin-credible recipes that you are going to love: a Warm Salted Caramel Gin Hurricane and a White Chocolate Gin Fizz. They are creative, easy to make at home and utterly scrumptious!
To great these eye-catching serves, Craft Gin Club’s master mixologist, Maria Vieira, has taken inspiration from two stunning meringue bars from Flower & White, either of which could be found in Craft Gin Club’s March 2022 Gin of the Month box.
The Warm Salted Caramel Gin Hurricane, named so for the glass we like to serve it in, is a warm gin-based, salted caramel-flavoured twist on buttered rum inspired Flower & White’s Salted Caramel Meringue bar. It’s smooth, rich and buttery, making each sip a heart-warming hug of deliciousness.
The second is a frothy, creamy, chocolate-flavoured delight inspired by Flower & White’s Chocolate Crunch Meringue bar. A twist on a Ramos Gin Fizz, which is itself a creamy, citrus twist on a Gin Fizz, this cocktail has a bubbly foam top and is rich with chocolate notes that are completely moreish.
We can’t wait for you to give them both a go!
Warm Salted Caramel Gin Hurricane
60ml gin
2 tbsp melted butter
1 tbsp brown sugar
2 tbsp caramel sauce
pinch of salt
200ml hot water
Whipped cream, to garnish
Chocolate sauce, to garnish
Add the first 4 ingredients in a mixing bowl and stir together until they are well combined. Add the boiling hot water and gin and stir vigorously until the butter mix is all dissolved and combined. Strain into your glass. Garnish, serve and enjoy!
White Chocolate Gin Fizz
This is a chocolate version of the Ramos Gin Fizz, which is a very smooth and delicate cocktail, yet refreshing. It’s important to shake for a little bit more time than you’d usually do with other cocktails, in order to build up that soft foam. Then you just have to make sure you pour in the soda slowly because if you do it too fast you will cause the foam to fall out of the glass.
— Maria Vieira
45ml gin
15ml Creme de Cacao Blanc
25ml lemon juice
10ml simple syrup
15ml double cream
1 egg white
Soda water, to top
Add all the ingredients but the soda in a shaker without ice and dry-shake vigorously for about 10seconds. Add ice in the shaker and shake a second time for about 20seconds. Strain into a highball glass with ice and then gently pour some soda water to top.
If you like these fabulous cocktails then you will love our Lemon Meringue Martini and our Raspberry & White Chocolate cocktail, both also inspired by Flower & White. You can find bother recipes by clicking here or on the image below.
