© Clayton Hauck
Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes about 750 ml

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

How to Make It

Step

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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