epicurious
Bulletproof Rum Espresso Martini
Rum and velvety brown butter enhance this luxurious twist on the espresso martini. Get the recipe for this fun rum cocktail from Epicurious.
👥 1 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 10 min👤 Roger Kamholz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
📝 Preparation Steps
1
Fat-Washed Brown Butter Rum
2
To brown the butter, melt 4 Tbsp. (½ stick) unsalted butter, cut into cubes, in a small saucepan over medium-low heat. Let sizzle, stirring to prevent milk solids from sticking on bottom of pan, about ⏱️ 3 minutes. Cook, watching carefully and continuing to stir as solids begin to brown, until solids are a light chestnut brown and aromatic, about ⏱️ 4 minutes more; keep in mind butter will continue to darken off heat. Remove from heat and let cool, about ⏱️ 10 minutes.
3
Add brown butter to a sealable freezer-safe container, such as a mason jar. Add 4 oz. dark rum and ½ tsp. vanilla extract. Mix well and seal container. Freeze overnight, then pour through a coffee filter to filter out congealed solids. Do Ahead: Fat-washed brown butter rum can be made 2 weeks ahead; cover and chill.
. (½ stick) unsalted butter, cut into cubes4 Tbsp. dark rum (such as Myers’s or Goslings Black Seal)4 ozA coffee filter
4
Cocktail
5
Combine 1½ oz. coffee liqueur, 1 oz. espresso, cooled, 1 oz. Fat-Washed Brown Butter Rum, and ½ oz. simple syrup (1:1) in a cocktail shaker. Fill with ice and shake until well chilled, about ⏱️ 10 seconds. Strain into a chilled cocktail glass. Garnish with a sprinkle of ground cinnamon.
. (½ stick) unsalted butter, cut into cubes4 Tbsp½ oz. coffee liqueur (preferably Mr Black)1. espresso, cooled1 oz. Fat-Washed Brown Butter Rum1 ozGround cinnamon (for serving)
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