Gin & Tonic Caramel Sauce

Method

    1.    Start the base:

Pour the tonic water into a high-sided, heavy-bottomed saucepan. Add the sugar and set over a medium-high heat.

    2.    Caramelise:

Allow the mixture to bubble gently. Swirl (do not stir) occasionally until the sugar dissolves and turns a light amber colour this should reach around 180 °C on a sugar thermometer.

    3.    Add the butter:

Carefully whisk in the butter, a few cubes at a time, until fully melted and combined.

    4.    Incorporate the cream:

Remove the pan from the heat and slowly pour in the double cream while whisking continuously.

⚠️ Be cautious the mixture will steam and splutter.

Keep whisking until smooth and glossy.

    5.    Adjust consistency:

If you prefer a thicker sauce, return the pan to a low heat and simmer gently for 1 minute to reduce.

    6.    Finish with gin:

Remove from the heat and let cool for about 5 minutes. Then whisk in the Watertons Gin to preserve its bright botanical aroma.

    7.    Jar and store:

Pour the warm caramel into sterilised, date-labelled heatproof glass jars.

Allow to cool uncovered until just lukewarm, then seal with airtight lids.

Refrigerate and use within 2 weeks.

Chef’s Tip

For a lighter, floral profile, try adding a few juniper berries or a twist of lime zest while simmering remove before bottling.

Serving Suggestions

    •    Drizzle over vanilla ice cream or chocolate fondants.

    •    Spoon over warm pancakes or Yorkshire parkin.

    •    Swirl through whipped cream for an indulgent gin-tonic mousse.

Interesting Fact

Watertons Gin is inspired by the 19th-century naturalist Charles Waterton, whose spirit of exploration lives on in this caramel a daring blend of sweetness, citrus, and adventure.