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Recipe adapted from Eben Freeman, The Butterfly, New York
Yield: 10 cocktails
Prep Time: 30 minutes
Cook Time: N/A
Total Time: 30 minutes (plus chilling time)
Brown Butter Rum
750 milliliters aged rum, preferably 6 to 8 years old
¼ cup whole cloves
1 cup boiling water
1½ cups sugar
2 ounces brown butter rum (recipe above)
½ ounce clove syrup (recipe above)
2 ounces Poiré Sparkling Pear Cider
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.