Brown Butter Rum
- SERVINGS: Makes about 5 ounces
- •MAKE-AHEAD
- 4 tablespoons unsalted butter
- 5 ounces rhum agricole (aromatic West Indian rum)
- In a small saucepan, cook butter, stirring, until nut-brown. Pour into a heatproof bowl and stir in rhum agricole. Cover and refrigerate overnight. Break the butter layer and pour the rum through a fine strainer into an airtight container. Refrigerate for up to 3 days.
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