
Caramel syrup is made by heating sugar until it browns and develops deep, toasted flavors, then dissolving it into water. It has culinary roots in European patisserie and later became a café staple for flavoring lattes and desserts. In cocktails, it adds richness and a dessert-like quality without being overwhelmingly sweet.
Sweet, toasty, slightly burnt-sugar flavor.
Great in dessert cocktails like Espresso Martinis or Brandy Alexanders. Can also be drizzled over ice cream cocktails or mixed with whiskey for a caramel twist.