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Food & Wine Recipe

Brown Buttered Rum

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  • ACTIVE:
  • TOTAL TIME: 10 MIN
  • SERVINGS: MAKES 2 CUPS
  • MAKE-AHEAD

Eben Freeman, the mixologist at New York City's Tailor, utilizes his "fat-washing" technique—blending a melted fat with...

  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.