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.

Spiced Buttery Rum
Photo: © Clayton Hauck
Total Time:
20 mins
750 ml


  • 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


  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.

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