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.
The rum can be refrigerated for up to a week.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.