Consider this the lazy person's version of Hot Buttered Rum. For the spiced rum, use your own if you can (see related recipe). If you don't have time, you can always use a spiced rum such as Sailor Jerry or Captain Morgan's.
Serve on the rocks, or mixed with a little spiced simple syrup (see NOTE).
Make Ahead: The mixture needs to be frozen overnight. The rum can be refrigerated up to 2 months.
Servings: 1 generous liter
- 1 liter spiced rum
- 1/2 pound unsalted Irish butter, such as Kerrygold
Melt the butter in a small saucepan slowly over low heat. Skim all foam from the top, then let stand off the heat for 5 minutes, allowing the milky white solids to settle to the bottom.
Carefully pour the clarified butter into a separate container; cover, refrigerate and reserve for another use.
Return the saucepan to low heat, to liquefy the remaining milky solids. Add the spiced rum, then immediately remove from the heat. Stir constantly for 4 minutes, then transfer the mixture to a plastic container with a tight-fitting lid and freeze overnight or until the butter is solid.
Discard the amassed frozen butter; strain the remaining rum through a fine-mesh strainer, twice if necessary, to make sure all solids are removed. Use a funnel to transfer to a clean bottle; seal and refrigerate for up to 2 months.
NOTE: To make a spiced simple syrup, combine 4 cups of water, 1 cup packed light brown sugar, 1 whole star anise, 1 teaspoon of ground cinnamon, 1/4 teaspoon freshly grated nutmeg and strips of peel from 1 orange (no pith) in a medium saucepan. Bring to boil over medium-high heat, stirring to dissolve the sugar. Then reduce the heat to medium-low and cook for 1 hour. Strain through a fine-mesh strainer, discarding the solids. Transfer to a container with tight-fitting lid and refrigerate for up to 1 month.
From bartender Todd Thrasher of Restaurant Eve, the Majestic and PX in Alexandria.
Tested by Michael Taylor.
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