Brown Buttered Rum

• 2 sticks unsalted butter
• 2 cups dark rum

1. In a medium stainless steel saucepan, cook the butter over moderate heat until it turns medium brown and smells nutty, about 5 minutes.
2. Remove from the heat.
3. Very gradually pour in the rum; it will froth up.
4. Let cool to room temperature, then transfer to a bowl, cover with plastic wrap and refrigerate for two days.
5. Skim off the solidified butter on the top.
6. Strain the rum through a coffee filter.

butter, dark rum

Taken from www.foodandwine.com/recipes/january-2008-brown-buttered-rum (may not work)