Ingredients

.25 oz. Brown Butter*
1.5 oz. Aged Rum (Plantation Xaymaca or Appleton Reserve work well here) fat washed with .25 oz. Brown Butter
.25 oz. Oloroso Sherry
.5 oz. Fresh Carrot Juice
.5 oz. Honey Syrup
.75 oz. Fresh Lemon Juice
1 pinch Garam Masala

Preparation

Combine all ingredients in an ice filled shaker and shake vigorously for 15 seconds.
Strain into ice filled glass rimmed with salt mix**, garnish with carrot and lemon.

Additional Notes

It’s pretty easy to overcook browned butter and go from brown to burnt. If the butter starts to blacken, I suggest dumping it and starting over (something I’ve had to do on occasion), unless you want beurre noir which has a different taste than nutty brown butter.

Fat washing the rum with brown butter: Combine 5% by volume of brown butter to 95% rum. Mix well and then freeze. Once frozen, strain out fat solids.

*Brown Butter

Ingredients

butter

Preparation

Melt the butter: Heat a thick-bottomed skillet on medium heat.
Add the butter (if you slice it, it will melt more evenly) whisking frequently.
Continue to cook the butter and watch for brown specs and a nutty aroma.
Once melted the butter will foam up a bit, then subside.
Watch carefully as lightly browned specks begin to form at the bottom of the pan.
Remove from the heat and pour into a bowl to stop the butter from cooking further and perhaps burning.