Brown Butter Rum Cocktail Recipe
Brown butter-washed rum, sherry and a spiced apple cordial make this the ultimate weekend delight
Lest you think "seasonal pop-up bar" means just jingle bells and drunk Santas, Sunday in Brooklyn head bartender Brian Evans is here with 20 winter-themed cocktails that prove otherwise. The drink options at Snowday in Brooklyn give you plenty of ways to keep warm under an alcohol blanket, ranging from multiple spiked hot beverages to this rum-filled number. The process might seem daunting, but it makes the perfect winter project—or, as an alternative, stop by the Williamsburg restaurant before the month ends to try it yourself.
Brown butter-washed rum, sherry and a spiced apple cordial make this the ultimate weekend delight
Lazy Sunday Cocktail
This brown butter-washed rum cocktail recipe from Sunday in Brooklyn has sherry, a sarsaparilla-apple cordial and more.
Ingredients
- For the Brown Butter-Washed Rum Blend
- ½ cup plus 2 tablespoons butter
- 9½ ounces Plantation pineapple rum
- 6¼ ounces Appleton Estate signature rum
- 6¼ ounces Velvet Falernum
- 3 ounces Hamilton Overproof Jamaican rum
- 3 ounces Hamilton Pimento Dram
- For the Sarsaparilla-Apple Cordial
- 2 cups apple cider
- 3 tablespoons dried sarsaparilla root
- 3 cinnamon sticks, freshly crushed
- 2 cups white granulated sugar
- For the Cocktail
- 1¼ ounces brown butter-washed rum blend
- ½ ounce Lustau Palo Cortado sherry
- ½ ounce sarsaparilla-apple cordial
Optional Ingredients
- :::Optional garnish: blackberries, cranberries, lemon zest, sage, rosemary:::
Directions
- Make the brown butter-washed rum blend: Heat the butter on low for approximately 20 to 30 minutes until brown, stirring to keep solids from forming. In a flat, nonreactive container, combine the remaining ingredients and pour the warm brown butter on top. Whisk for about 2 minutes, until emulsified. Cover and let infuse for 12 hours, then place in the freezer for another 24 hours. Strain off all frozen butter fat and keep clarified liquor blend refrigerated in a sealed container.
- Make the cordial: Combine the apple cider with the sarsaparilla and cinnamon in a pan over medium heat. Simmer for 15 to 20 minutes to infuse, then stir in sugar to combine. Let cool, then strain the spices and keep the liquid refrigerated in a sealed container.
- Make the cocktail: Combine all ingredients in a cobbler glass with pebble ice, then top with more ice. Garnish with desired ingredients and serve.