The Crumble

Make a brown butter rum cocktail

To learn more, read "Hooch for the Holidays" in our National edition.

Recipe adapted from Eben Freeman, The Butterfly, New York

The Crumble
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The Crumble from The Butterfly's Eben Freeman tastes like the holidays in a glass. Make it tonight!
Prep Time
Cook Time
Total time: 30 minutes
  • Brown Butter Rum
  • 1½  cups (3 sticks) butter
  • 750 milliliters aged rum, preferably 6 to 8 years old
  • Clove Syrup
  • ¼ cup whole cloves
  • 1 cup boiling water
  • 1½ cups sugar
  • The Cocktail
  • 2 ounces brown butter rum (recipe above)
  • ½ ounce clove syrup (recipe above)
  • 2 ounces Poiré Sparkling Pear Cider
  • Nutmeg
  1. Make the brown butter rum: Melt the butter in a large saucepan over medium-low heat. Increase heat to medium and boil butter, stirring constantly, until the solids at the bottom of the pan start to brown and smell nutty, from 5 to 15 minutes. Take the pan off the heat. Carefully stir in the rum. Transfer to a shallow pan and refrigerate for 24 hours. Scrape off and discard the chilled butter solids. Strain rum through a fine-meshed sieve.
  2. For the clove syrup: Toast the cloves in a large skillet over medium-low heat, until fragrant, about 2 minutes (don't let them smoke). Add to the boiling water and let steep for 2 hours. Strain through a sieve. Transfer clove water to a container with a lid, add the sugar, cover, and shake well, for about 1 minute solid. Let rest for a few minutes, then shake for another 30 seconds until dissolved.
  3. Mix the cocktail: In a cocktail shaker filled with ice, combine the brown butter rum and clove syrup. Shake vigorously. Strain into an old-fashioned glass with a large ice cube. Top with the Poiré and a little freshly grated nutmeg.
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