Brown Butter Pear Rum Sour
A silky pear rum sour made with brown butter-washed rum, pear, fresh lemon and maple syrup. Rich, nutty and gently fruity, with just enough acidity to keep it balanced.
Equipment
- 1 cocktail shaker
Ingredients
Brown Butter Rum
- 200 ml quality dark rum I use Mount Gay
- 15 grams unsalted butter
- 2 grams milk powder (about 1/2 tsp) Optional - adds more buttery/caramel flavour but can be left out
Brown Butter Pear Sour
- 60 ml brown butter dark rum
- 20 ml pear nectar (or cloudy pear juice)
- 20 ml fresh lemon juice
- 10 ml pure maple syrup
- 1 egg white
- 1 dash bitters
- 1 pinch flaky sea salt
Instructions
Brown Butter Rum
- Brown the butter until the milk solids are deep golden and smell nutty. Let it cool for 2–3 minutes (warm, but not hot).
- Stir it into the rum.Leave to infuse for 2–4 hours at room temperature. Freeze overnight until the butter solidifies.
- Strain through a fine sieve, then through a coffee filter for a crystal-clear rum.
Brown Butter Pear Sour
- Add all ingredients to a shaker and dry shake for 15 seconds.
- Add ice and shake vigorously until well chilled.
- Double strain into a chilled glass with or without ice.
- Garnish with freshly grated nutmeg and a thin pear slice or an expressed orange peel.
To create a cinnamon sugar rim on the glass, mix 1/4 tsp cinnamon and 1/4 tsp sugar on a small plate. Use squeezed lemon wedge and run along rim of glass than roll rim of glass into cinnamon sugar mixture.
Brown Butter Maple Sour
- Follow instructions above and remove the pear nectar, increase the maple syrup to 15 ml, fresh lemon juice to 25 ml and add 1 more dash of bitters.