Originally created by bartender Don Lee during his tenure at New York City cocktail bar PDT, this buttered rum is used as the base of his Cinema Highball. Bartender John deBary also incorporated it into his blue drink for PDT, the Shark.
Yield: 750 ml
- 1 stick salted butter
- 750 ml rum
- Melt butter over medium heat, but be careful not to brown.
- Pour rum into a large container or bowl and add melted butter. Stir to mix.
- Cover and let sit for 24 hours at room temperature, then place in the freezer for two hours.
- Fine strain and bottle.