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
The Crumble from The Butterfly's Eben Freeman tastes like the holidays in a glass. Make it tonight!
Prep Time
30
minutes
Cook Time
0
minutes
Servings
10
cocktails
Total time: 30 minutes
Ingredients
- 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
Directions
- 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.
- 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.
- 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.