BROWN BUTTER BOOZE

Step 2

In a small pan over low to low-medium heat, brown the butter. This should be a low and slow process.

Step 6

When the milk solids separate from the fat and it has turned golden brown, remove from heat.

Step 10

Let it cool slightly for just a few minutes.

Step 11

Whisper to your newly browned butter "good job".

Step 16

Pour your butter into a sealable bottle or container with your chosen booze.

Step 20

Let the two infuse for no less than 24 hours at room temperature. Gently shake at least once or twice during the infusion time.

Step 24

Once the rum has infused 24+ hours, throw your container in the freezer for 30 minutes to an hour.

Step 27

Pour the fat wash liquor through a fine-mesh strainer (you may need to use a utensil to break the fat cap first)

Step 30

Store in an airtight bottle or container