Try this rich and luscious buttered rum, from Chicago tiki revivalist Paul McGee of Lost Lake in Chicago, in all of your favorite rum cocktails.
Slideshow:More Rum Drinks
10 allspice berries
Eight 3-inch cinnamon sticks
1 stick unsalted butter
1 vanilla bean, split and seeds scraped
One 750-ml bottle of light rum
How to Make It
Crush 10 allspice berries and eight 3-inch cinnamon sticks and toast lightly in a skillet over moderately low heat for about 5 minutes. Add 1 stick unsalted butter and 1 split and scraped vanilla bean and stir until the butter melts. Pour the butter into a jar and add one 750-ml bottle of light rum. Freeze for 24 hours. Skim off the butter. Strain the rum through cheesecloth.
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