Hot buttered rum is so good in theory, but in practice, it always disappoints. Slurping a film of butter off your top lip is a bit much, even for those of us who would eat a stick of butter like a banana were society ready to accept us.
Thankfully, noted Good Cocktail Maker David Lebovitz has just the trick. Infuse your booze of choice with browned butter for three days, then remove (and save!) the boozy butter raft and strain the ethanol through a fine mesh sieve lined with a coffee filter.
Like all the best infusions, this leaves you with two great ingredients: brown butter-infused booze and booze-infused brown butter.
David has you make a brown butter bourbon old-fashioned — which sounds divine — but this technique also works with rye whiskey or good, dark rum. Personally, I’d stick with whiskey and either make a Manhattan or drink it on the rocks with a splash of eggnog because I am a soft, delicate child who likes sweet things. As for that boozy butter raft, I’d set that aside until I have a rib eye I need to baste.
Brown Butter Old Fashioned Cocktail [David Lebovitz]