This take on an old fashioned combines the distinct flavor of salted caramel with bourbon for the perfect fall cocktail.
To Make Salted Caramel Sauce: Place 1 cup granulated sugar into a sauce pan over medium heat and stir until melted and deep amber in color. Add 6 tablespoons salted butter, stirring until completely melted. Slowly drizzle in 1/2 of cup heavy cream and bring back to a boil for 1 minute. Remove from heat, add 1 teaspoon of salt and allow to cool before use.