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Spiced Brown Butter Rum Flip

A rich and silky rum cocktail made with brown-butter-washed aged rum, cinnamon syrup, vanilla and freshly grated nutmeg. The whole egg gives it a luxurious, creamy texture while keeping the brown butter and warming spices front and centre.
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Prep Time:10 minutes
Cook Time:5 minutes
Brown Butter Rum (resting time):6 hours
Course: Drinks
Keyword: brown butter rum cocktail, brown butter rum flip, Christmas rum cocktail, cinnamon rum cocktail, eggnog inspired cocktail, fall rum cocktail, holiday rum cocktail, nutmeg cocktail, rum flip cocktail, spiced brown butter rum flip, spiced rum cocktail, whole egg cocktail, winter rum cocktail
Servings: 1 cocktail

Equipment

  • 1 cocktail shaker

Ingredients

  • 50 ml brown-butter-washed aged rum
  • 15 ml cinnamon vanilla syrup
  • 1 whole egg
  • About ⅛ tsp freshly grated nutmeg plus extra to finish
  • Tiny pinch fine sea salt
  • Ice

Brown Butter Rum

  • 375 ml aged or dark rum
  • 45 g unsalted butter
  • Small pinch fine sea salt optional

Cinnamon Vanilla Syrup

  • 100 g granulated sugar
  • 100 ml water
  • 3 cinnamon sticks broken
  • 1-2 vanilla pods split down the middle

Instructions

  1. Add the brown butter rum, cinnamon syrup, vanilla syrup, whole egg, nutmeg and salt to a cocktail shaker.
  2. Dry shake vigorously without ice for 20–30 seconds to emulsify and aerate the egg.
  3. Fill the shaker with ice and shake hard for another 15–20 seconds, until very cold and well aerated.
  4. Double strain into a chilled coupe or in a rocks glass with a large cocktail ice cube.
  5. Let the foam settle for 20–30 seconds, then grate a little fresh nutmeg over the top.

Brown Butter Rum

  1. Brown the butter. Add the butter to a small saucepan over medium-low heat. Cook until the butter foams, the milk solids turn deep golden brown and it smells distinctly nutty. Take care not to burn the milk solids.
  2. Cool briefly. Remove from the heat and leave for about 5 minutes. You want the butter warm and liquid, rather than piping hot.
  3. Combine with the rum. Pour the rum into a jar or heatproof container. Add all of the brown butter, including the browned milk solids. Seal and shake vigorously for about 20 seconds.
  4. Infuse. Leave at room temperature for 1–2 hours, shaking the jar a couple of times during the first 30 minutes.
  5. Freeze. Transfer to the freezer for at least 4 hours or overnight, until the butter has formed a completely solid layer.
  6. Remove the butter. Break through and lift off the solid layer of fat. Don’t worry about getting every tiny piece at this stage.
  7. Strain. Pour the rum through a fine-mesh sieve, then filter through a coffee filter. For a particularly clean result, filter it a second time.
  8. Store. Transfer to a clean, sealed bottle or jar and refrigerate until ready to use.

Cinnamon Vanilla Syrup

  1. Heat the sugar and water just until the sugar dissolves. Remove from the heat, add the cinnamon and vanilla and steep for 45–60 minutes. Strain and refrigerate.