This season is about embracing all your winter jackets and deep-diving into comfy blankets. And oh, how can we not mention some delicious rum while you read your favorite book or watch a good movie. While you can certainly rely on store-bought rum, why not try making it at home and that too with some butter? No need to stress over complicated recipes – we’ve got you covered with this simple DIY Butter Rum recipe. All you need are two ingredients and a little patience for a rich, indulgent drink. Are you ready to swirl and have your Rumta Jogi moment? We clearly intended that pun!
Fat-Washed Spirit: What Is It Exactly?
Fat-washing is perfect during the colder months to infuse your spirits and cocktails with the rich and subtle flavor of your favorite fat. While it’s easy to assume that fat-washing has something to do with rinsing fat and combining it with cocktails, hold on there’s more to it.
When fat-washing, you take a fat or oil, such as butter, and infuse it with your choice of spirit. You must then freeze the liquid and allow the fat to separate from the spirit. Once out of the freezer, the fat layer is cut off and separated from the spirit by filtering it. This fat-infused spirit can then be had as it is or concocted into a variety of drinks.
Now that you know what fat-washing is, let’s move on to the recipe!
How To Make DIY Butter Rum?
Ingredients
- 1 cup of unsalted butter
- 1 bottle of rum
Serves: 12
Directions
- Place the unsalted butter in a pan over low heat.
- Heat the butter until it’s fully melted.
- Make sure to get rid of white solids from the butter – while doing this, the butter will turn slightly golden brown.
- Strain the melted butter as you pour it into your rum.
- Shake the container well and let it sit in a cool, dark place for at least an hour.
- Now, transfer the container in the freezer. Let it sit for at least 12 hours so that the butter flavoring infuses richly into the rum.
- Time to get it out of the freezer! If you notice, you’ll see two distinct layers – one of the frozen fat layer above, and the caramel-brown rum sitting below it.
- Cut through the fat layer and strain the contents into another bottle or jar to get a beautiful fat-washed butter rum. You can use a strainer, cheesecloth, or a sieve to filter out the fat layer. Your DIY butter rum is now ready to serve!
This rum can now be served neat or on the rocks, or used as a base for plenty of rum-based cocktails.
Cooking Tips
- Experiment with a variety of unsalted and salted butters, to get diverse and unique butter rums. You can do this in small batches instead of using full bottles of rum.
- Use a good quality rum for the best results.
- Do not forget to strain the liquid every time you separate the fat layer from the rum.
- Store the butter rum in a cool and dark place, as it can easily last for at least a month.
- Keep whisking the butter regularly when heating to prevent the milk solids from burning at the bottom
Summing Up
There you have it – decadent, buttery, and rich butter rum that is just as easy to make as to drink. With just two ingredients, you’re all set to have a blast at your next Christmas party. So, if you’re looking to DIY some fancy rum without burning a hole through your pocket, here’s a useful recipe that you can try out.
FAQs
What Is The White Stuff Floating In My Butter?
The solid, white stuff that you see floating in butter is the milk proteins. They are also called milk solids, and many also use the colloquial term ‘dairy’ to refer to them.
Does Fat Washed Liquor Go Bad?
It is generally recommended to store fat-washed liquor in cool and dark places, as some of them can even last for up to a month. If not using immediately, keep it aside in a refrigerator to avoid it from going rancid.
Is Rum Stronger Than Vodka?
Yes, rum is typically stronger than vodka. It generally has a 40% ABV, while that of vodka hovers around 35%.
