April 5 is National Caramel Day here in the States.You might not be aware of this, but the caramel candy was an indigenous creation, documented at least to 1650, but probably much earlier than that. Early accounts consist of settlers boiling large amounts of water and sugar over a roaring fire to make the harder vareity of the candy, but by the early 1800s, butter and milk was added to the recipe and the softer version was born! Little time passed before it was being manufactured all over the U.S. In fact, Milton Herhey’s first foray into the candy business was actually caramel, not chocolate!
recipe adapted from 1001cocktails.com
- 1 oz Bailey’s Irish cream
- 1 oz Kahlua
- 1 oz Hiram Walker butterscotch schnapps
- 3 – 5 oz chilled milk
Glass: Highball or Collins
Shake with ice and strain into a chilled highball or collins glass. Top with milk, stir well and serve.
Tasting Notes: Exactly as billed. It tastes like you melted down one of those Brach’s caramel cube candies and slurped it down, though without the caramel texture. Smooth, easy to drink, alcohol taste almost imperceptible. In the drink pictured, I went to the high end of the milk, the full five ounces, but were I to make this again, I’d probably serve it in a smaller glass and only add three in order to get the full effect of the caramel-esque flavor. To make this a bit more presentable (admittedly, it looks like a glass of weak malted milk) , you might want to try to serve this in a larger cocktail glass and garnish it with either s0me caramel bits or a squirt of good quality caramel ice-cream topper?