The Brown Sugar
Impress your friends and family this holiday season with this richly decadent cocktail featuring Ten To One Dark Rum and Vital Farms Butter.
![](https://vfarms.zocalodesign.com/wp-content/uploads/2021/12/IMG_7502-500x500.jpg)
Equipment
- Skillet
- Large heat-resistant bowl
- Gallon size Ziploc bag
- Cocktail shaker
- Rocks glass
Ingredients
Cocktail
- 2 oz Ten to One Dark Rum brown butter*
- 1/4 oz banana syrup*
- 4 drops chocolate mole bitters
- 1 pinch salt
- 1 twist of orange peel
*Ten To One Dark Rum Brown Butter (make 1 day ahead)
- 12 oz Ten To One Dark Rum
- 4 tbsp Vital Farms Butter
*Banana Syrup (make 1 day ahead)
- 2 ripe bananas sliced
- 1/2 cup sugar
- 1 cinnamon stick
- 1 star anise
- 1/4 cup hot water
Instructions
Make the Ten To One Dark Rum Brown Butter
- Whisk 4 tbsp sliced butter in skillet at low heat.
- Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma.
- Combine with 12oz TTO Dark Rum in a heat-resistant bowl.
- Store in fridge overnight (the butter will harden and some will separate from the rum, strain any large solids).
- Yields 8–10 servings.
Make the Banana Syrup
- Add all ingredients to Ziploc bag, pouring in the warm water last.
- Massage ingredients in the bag to dissolve the sugar.
- Set aside and allow ingredients to infuse.
- Massage every 30 min for 4–5hrs until sugar fully dissolves.
- Store in fridge overnight.
- Yields 20–24 servings.
Make the Cocktail
- Add all ingredients & ice in cocktail shaker, stir to combine.
- Strain into glass with ice.
- Garnish with an orange twist.
You’ll have a lot of banana syrup leftover! Drizzle it over some pancakes or if you’re really brave, use it to experiment with a new banana bread recipe.