Salted Caramel Rob Roy

Christos Kaliatzis’ Salted Caramel Rob Roy. Duncan Joseph photo

The Rob Roy was created in 1894 at Manhattan’s Waldorf Astoria; at Central City, bartender Christos Kalaitzis created this salty-sweet version that won the Canadian Art of the Cocktail competition in 2017.

• 1 oz Lohin Mckinnon single malt
• 1 oz sweet vermouth
• 0.5 oz salted caramel sauce (see recipe below)
• 2 dashes rosemary bitters
• Garnish: Orange zest

Place all ingredients except garnish in a mixing glass with ice and stir to your preferred level of dilution. Strain into a rocks glass with more ice. Garnish with a slice of orange zest. Serves 1.


This sauce from Central City’s Christos Kalaitzis will keep in the fridge for up to two weeks. To use it, either warm up slightly, adding a little water to thin if required, or spoon it into a hot liquid.

• ⅓ cup water
• 1 cup golden sugar
• 1 tsp vanilla extract
• ½ cup heavy cream (35%)
• 2 Tbsp unsalted butter
• Pinch sea salt

Put a medium, non-stick pan over a high heat and pour in the water. Carefully pour in the sugar and bring it to the boil. Cook for 3 to 4 minutes, swirling the pan occasionally, until the sugar starts to turn golden brown. Once the sugar has dissolved and bubbles form all over the surface, remove the pan from the heat. Mix the vanilla into the heavy cream and carefully pour it into the pan. Whisk in the butter and add a good pinch of sea salt. Leave the salted caramel to cool, then transfer into a sterilized jar and refrigerate. Makes about 1 cup.

—by Christos Kalaitzis for Central City Distillers

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