Butter Sweet Symphony: A Rum Old Fashioned

Name: Butter Sweet Symphony: A Rum Old Fashioned
Ingredients: 1 3/4 oz brown butter fat washed aged rum; 3/4 oz overproof rum; 1/2 oz creme de banane; 3 dashes walnut bitters; 2 -3 dashes saline solution (1:4 salt to water, or a tiny pinch of salt)

From Imbibe Magazine·View original →

mug

Ingredients

1 3/4 ozbrown butter fat washed aged rum
3/4 ozoverproof rum
1/2 ozcreme de banane
3 dasheswalnut bitters
2-3 dashes saline solution (1:4 salt to water, or a tiny pinch of salt)

Preparation

1.
Add all of the ingredients to a mixing glass with ice. Stir to chill and strain into the glass over large cube. Brown Butter Fat Wash RumBrown 7 oz. of unsalted butter until golden and nutty. Keep stirring over medium heat. You should see brown specks building on the bottom eventually after 5-7 minutes. Result should be a brown butter.
2.
Pour the hot butter into the rum blend (24 oz. aged rum and 2 oz. of overproof rum) and stir or shake gently to emulsify.
3.
Steep 4 hours at room temperature. Stir or shake it once mid-infusion (2 hours in) to keep the fat distributed evenly. Freeze 12-16 hours until fat cap solidifies. Break cap and strain twice— once through a fine mesh, once through a coffee filter. That double strain is what prevents oiliness.