Spiced Buttery Rum

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
  • Total Time:
  • Servings: Makes about 750 ml
  • Time(Other): plus 24 hours freezing


  • 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 this recipe

  1. 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.

Contributed By Photo © Clayton Hauck Published March 2012

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1044550 recipes/spiced-buttery-rum 2015-09-10T15:15:39+00:00 Paul McGee cocktails|classic|rum-&-cachaca|cocktail-party|dinner-party|make-ahead|vegetarian|fall|winter march-2012 recipes,spiced-buttery-rum 1044550

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