- Total Yield:
- 1 Cocktail
- 1 ½ oz. WhistlePig PiggyBack Rye
- 1 oz. caramel base (recipe below)
- 1 oz. brown sugar simple syrup (recipe below)
- 1 dash chocolate bitters
- 2 oz. Whiskey Biz Topped ice cream, tempered
- 3 medium ice cubes
Gather all ingredients. Make the brown sugar simple syrup by combining ¼ cup light brown sugar and ¼ cup water in a glass measuring cup. Microwave for 1-2 minutes or until the sugar has melted. Place in the refrigerator to cool completely before using.
Make the caramel base by combining 2 oz. caramel sauce with either 3 oz. half and half or 3 oz. WhistlePig PiggyBack Rye Whiskey. The latter results in a boozier cocktail. Pour both ingredients into a bowl and stir to combine.
To prepare the cocktail, measure the rye whiskey, caramel base, brown sugar simple syrup, chocolate bitters and ice into a cocktail shaker. Top with the Whiskey Biz Topped ice cream. Shake to combine. Pour into a rocks or coupe glass.
*Not intended for consumers under 21. Please drink responsibly.
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