Salted Caramel Espresso
Silky coffee dessert vibes.
- 50ml Salted Caramel Rum
- 25ml fresh espresso
- 10ml sugar syrup
Steps
- Shake hard with ice 12–15s
- Fine strain into coupe
- Garnish coffee beans
Crafted at our family-run distillery in Sussex by Tom, Graeme, and Peter Conway, this rum is all about indulgence done right. Our Salted Caramel Infused Rum is naturally flavoured with real caramel and a pinch of sea salt for that irresistible sweet-salty hit.
Each batch is made using a base of white British made rum, carefully blended and infused by hand to bring out deep toffee notes, buttery warmth, and a clean finish — no artificial flavourings, no shortcuts.
🥃 Infused with 100% natural caramel
🌊 Finished with a touch of sea salt
👨👩👦 Family-made in Sussex by the Conway crew
✨ Perfect for sipping neat, stirring into hot chocolate, or upgrading your espresso martini
Pickup available at The Rum Infusionist - HQ
Usually ready in 1 hour
Buttery caramel with a pinch of sea salt — smooth, rich and ridiculously sippable.
Comforting and versatile — works shaken, stirred or simply long over ice.
Finish with grated chocolate or a pinch of flaky salt.
Dessert-friendly, party-proof.
Fold a spoon into whipped cream or pancake batter.
Caramel depth, clean finish.
Bottled by me. Corked by Dad. Sealed by George.
Silky coffee dessert vibes.
Stirred, smooth, aromatic.
Built for balance — never cloying.
Patience = silky mouthfeel.
Pressed, lightly filtered and rested.
“Sweet-salty perfection — dangerously drinkable.”
“Dessert in a glass. Instant crowd favourite.”
Over ice with ginger ale and an orange zest. Done.
Yes — vegan, gluten-free and dairy-free.
“Dessert-level indulgence with a grown-up balance — the one that vanishes first at parties.”
— The Rum Infusionist Community
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