This recipe, developed by our friend and master mixologist, @therealladybartender, is fruity and complex and completely delicious. The recipe serves two, but, you’ll have enough brown buttered rum to feed a holiday party. Cheers!
Orasella’s Brown Buttered Rum Cocktail
Serves 2 people
3 oz brown butter washed rum*
2 oz pineapple
1 oz lemon juice
1 oz cherry heering or Orasella cherry syrup (what’s left in your jar of Orasella Maraschino cherries after you use up your cherries)
8 strong dashes Angostura Bitters
Shake all ingredients hard over ice until well combined. Strain into a chilled coupe glass. There should be a nice layer of 'crema' developed in the shake. Pour into a coupe glass and garnish with an Orasella cherry.
Brown Butter Washed Rum
1/2 cup butter
2 cups dark rum
Melt 1/2 cup butter in a small sauce pan over medium-high heat. Continue to cook, stirring frequently until butter is fragrant and reaches a light brown color. Remove from heat and allow to cool to room temperature. Transfer the browned butter to a wide mouth glass jar and add 2 cups of dark rum. Seal the lid and give it a shake to combine. Store in a cool, dark place and allow to "fat wash" for 24-48 hours, shaking intermittently. When you're ready to strain, stick the jar in the freezer and the fats will rise to the top and then harden, allowing you to scoop them out. For a clearer spirit, filter a second time through a cheese-cloth lined mesh strainer.