Credit: Dave Arnold, Liquid Intelligence; Cocktail Chemistry
Ingredients
1 fat ounce butter syrup (1 oz + 1 tsp)
1/4 oz lime juice
2 oz Brown Butter-Washed Banana Rum
Directions
Shake and strain into a chilled rocks glass.
Notes
Ok, this took some trial and error! The first time I mixed this, I accidentally doubled the amount of lime when I doubled the recipe, as I was making it for me and my husband. Then I followed Dave Arnold’s recipe and used 1/2 oz lime, and it was still too acidic. Both times I had also used Sailor Jerry’s spiced rum, which is slightly higher proof at 92. So I scrapped everything and decided to try infused rum and less lime.
WOW. This stuff is sweet, buttery, and totally different than anything else I’ve tried. Next time I’d serve it over a large ice sphere because: 1) the cocktail could afford some dilution; and 2 to keep it cold—the richness of the butter at room temperature can make the mouthfeel a bit off. Now that I have a preferred amount of lime, I’d be curious to try this cocktail with other rums.
