Decidedly decadent, our Salted Caramel Vodka Liqueur is the perfect treat for when you need a little indulgence in your life. Sometimes, simplicity ticks the right boxes: our Salted Caramel Vodka Liqueur needs only ice for you to settle down and sip on a glass (or two) in the evening.
The secret to how we combine cacao flavours against a sumptuous caramel backdrop? First, we infuse our vodka with a malty, toasted edge of cacao, then melt in salted caramel. Our expertise? We’re the only chocolatier to run two bars; one on our Saint Lucian cacao farm and the other at our restaurant in London’s Borough Market.
Not only is this a lot of fun, but it also means we’ve learnt a thing or two about finding the right cacao shells to infuse our vodka with. Single-origin cacao beans have a varied flavour profile, as their overall finish depends on the conditions they’ve grown in, from the amount of sunlight the cacao tree received to the soil it’s grown in.
At Hotel Chocolat, we’ve committed ourselves to a planet pledge; this means we’re constantly striving to find new and innovative ways to be greener as a company. One of the ways we’ve managed to reduce our waste is by taking cocoa shells and infusing them into our vodka for a tipple which has a distinctively malty and deep flavour profile.
Sea salt caramel, combined with vodka - result? Perfection, bottled. Serve over lots of ice.
Store in a cool dry place away from strong odours. Once opened please use within 6 months.
The table below gives an overview of this item's suitability for a variety of dietary requirements and preferences. This information is a guide only and we emphasise that all chocolates are made in a factory that handles tree nuts, peanuts, milk, soya, gluten, wheat, egg, sesame, therefore some of these allergens may contain. Always refer to product packaging for full information.
Serve neat on ice as you would an Irish Cream Liqueur. Alternatively, try a vodka affogato, with a scoop of vanilla ice cream, topped with a shot of espresso coffee. Drizzle over The Lakes Salted Caramel Liqueur for an indulgent dessert.
Liqueurs can be served neat or straight, or 'on the rocks' with ice. You can even sip on liqueur with a mixer - like a Midori and lemon - but nowadays you are most likely to drink liqueurs in co*cktails where they are added to up the ante of some of your favourite co*cktails - thanks to their myriad flavours.
The Carmel is pretty strong through the alcohol taste in my opinion. I've never found one that tastes like this. It's the best when it's cold and you add it to hot chocolate! It is good a quiet movie night in the winter.
Sweetness, fat, and salt are all key players in triggering our brain's pleasure centres. Chocolate naturally boasts fat and sweetness, while the addition of salt acts as a flavour enhancer, amplifying the caramel's rich notes and creating a more complex, satisfying experience.
Energy Drinks. Mixing caffeine with liquor may give you a lot of energy and lessen the effects of alcohol, but this will only make you continually drink more alcohol. ...
Sweet, savory caramel is a natural flavor match for rich, earthy, bitter coffee, and the easiest way to make a boozy iced caramel coffee is with one do-it-all ingredient. Forget the syrup; it's all about caramel flavored vodka.
Decidedly decadent, our Salted Caramel Vodka Liqueur is the perfect treat for when you need a little indulgence in your life. Sometimes, simplicity ticks the right boxes: our Salted Caramel Vodka Liqueur needs only ice for you to settle down and sip on a glass (or two) in the evening.
A liqueur can be enjoyed neat at room temperature, at fridge temperature, and with ice (keeping in mind that the cold reduces the tastebuds' sensitivity). Traditionally a liqueur like Limoncello is taken freezing cold, while other types of liqueurs can make a delighful warm punch if diluted with very hot water.
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