Thanks for Dessert

by James Stevenson

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 Monin Caramel Syrup 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!

, Thanks for Dessert


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


  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!

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