Manhattan Brunch

50ml Brown Butter Rum
25ml sweet Vermouth or Bianco Vermouth
2 dashes Angostura Bitters
1 Dash Orange Bitters

Brown butter Washed Rum Ingredients:
250 ml Rum (Brenton suggests Sailor Jerry)
2 tbsp unsalted butter

Prep Time: 2 days – it’s easy but you need to wait!!

How to make: In a small saucepan, brown the butter on medium heat. Keep swirling the saucepan to make sure the butter gets browned evenly. As you see the butter go from yellow to brown, pull it off the burner as it will continue to brown with residual heat.

Add hot browned butter to the rum and stir for 5 minutes. Cover with cling wrap and let sit at room temperature for 2 hours before placing in the freezer for two days. After waiting 2 days, remove large bits from the top of the batch and then run through a coffee filter. DONE!

Stir all ingredients with ice. Strain into a rocks glass with fresh ice. Express oils from an orange zest on top.

Dehydrated Pear

On the nose, it smells very much like French Toast and on the palate, it is very reminiscent of those delicious Werther’s Original caramel candies.