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Sous Vide Hot Buttered Rum Recipe

Sous vide hot buttered rum

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From the ISVA Editors

This sous vide hot buttered rum takes a traditional cocktail and elevates it to something really, really special.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Hot Buttered Rum Recipe

  • Published: October 29, 2021
  • By Chef David Pietranczyk
  • Total Time: 5 - 10 minutes
  • Cooks: 85°C (185°F) for 5 - 10 minutes
  • Serves: 115 g

Ingredients for Sous Vide Hot Buttered Rum

  • For the Brown Butter Batch

  • 115g Brown Butter (still warm)
  • 2g Coarse Kosher Salt
  • 25g Light Brown Sugar
  • .25 tsp Nutmeg
  • .25 tsp Clove
  • .25 tsp Cinnamon
  • For the French Press

  • 1 Orange Peel
  • 3 Whole Cloves
  • 2 Cinnamon Stick
  • 3 Star Anise
  • 10 Black Peppercorns
  • For the Rum Base Portion

  • 2 oz Rum, preferably lightly aged Jamaican
  • 4 oz Filtered Water (cold)
  • .5 oz Mai Tai Syrup .25 oz Allspice Dram
  • To Serve

  • 1 Large Spoon Brown Butter Batch
  • Prepared French Press
  • Hot Rum Base (75-85°C)
  • Warm Serving Glass
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Cooking Instructions for Sous Vide Hot Buttered Rum

For the Brown Butter Batch

Combine all of the ingredients while the brown butter is still warm in order to release some of the oils in the spices.

Allow the mixture to separate and solidify in the refrigerator overnight.

Bring the mixture to room temperature and thoroughly mix the softened mixture to fully combine it. Reserve at room temperature for use.

For the French Press

Express the oils from the orange peel into the French press and wipe the peel on the interior of the glass. Add the peel to the press.

Combine the remaining ingredients in the French press and reserve.

For the Rum Base Portion

Combine all of the ingredients in a vacuum bag and reserve.

To Serve

To serve the cocktail you may either hold your base portions at 75-80°C and pull them from your bath as needed, or warm individual servings at 85°C (185°F) for 5 minutes as needed. Portions that remain unserved may be chilled and reused, however the best practice would be to only heat them once or twice.

Pour the hot rum base into the prepared French press and allow it to steep for 3-5 minutes.

Spoon approximately 2 teaspoons of the brown butter batch into a warmed serving glass.

Pour the infused cocktail over the brown butter and mix the cocktail with a spoon to combine the ingredients and dissolve the sugar.

Serve immediately and enjoy the holidays!


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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