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Brown Buttered Rum


Eben Freeman, the mixologist at New York City's Tailor, utilizes his "fat-washing" technique—blending a melted fat with a spirit then chilling the mixture until the fat resolidifies—to give dark rum the nutty flavor of brown butter without adding any greasiness.

Plus: Ultimate Cocktail Guide

  1. 2 sticks unsalted butter
  2. 2 cups dark rum
  1. 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.
  2. Skim off the solidified butter on the top. Strain the rum through a coffee filter.
Make Ahead The rum can be refrigerated for up to a week.
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