Eben Freeman, the mixologist at New York City's Tailor, utilizes his "fat-washing" techniqueblending a melted fat with a spirit then chilling the mixture until the fat resolidifiesto give dark rum the nutty flavor of brown butter without adding any greasiness.
Plus: Ultimate Cocktail Guide
2 sticks unsalted butter
2 cups dark rum
How to Make It
In a medium stainless steel saucepan, cook the butter over moderate heat until it turns medium brown and smells nutty, about 5 minutes. Remove from the heat. Very gradually pour in the rum; it will froth up. Let cool to room temperature, then transfer to a bowl, cover with plastic wrap and refrigerate for two days.
Skim off the solidified butter on the top. Strain the rum through a coffee filter.
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