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 

Paul McGee
March 2012

Gallery

Credit: © Clayton Hauck

Recipe Summary

total:
20 mins
Yield:
Makes about 750 ml
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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