Pot Buttered Rum
Marijuana: Yes |
Level: Medium |
Views: 5690 |
Submitted by: Home Slice |
Category: Drink
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| Directions: |
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Preparations: 1) To make clarified butter chop two sticks of butter into pieces, add them to a small sauce pan and melt at low heat. Once the butter has melted, skim off the top layer of froth with a spoon and continue heating until the milk solids separate from the golden butter and form a white sedimentary layer on the bottom of the pan. After the two layers have formed, carefully transfer the golden liquid to a mason jar, filtering it through a section of damp cheesecloth to remove any remaining or unsettled solids. When the clarified butter has been transferred to a mason jar and filtered, use an electric coffee grinder to grind the marijuana to a fine powder, add it to the clarified butter and stir well. Once this is done, seal the mason jar and store at room temperature for 24 hours, stirring it well every few hours. 2) Due to the relatively large number of complex flavorings and spices being used, it is best to premix them in order to create a more well blended and smoother palette. To do this, combine all of your ingredients (save the clarified butter, spiced rum, and marijuana) in a food processor or blender and mix them thoroughly. Once this is done, transfer them to a sealed mason jar and store at room temperature for 24 hours, shaking it well every few hours. Directions: 1) Transfer the butter and marijuana mixture from the mason jar to a medium sized sauce pan, add the spiced rum and simmer on medium heat for one hour, stirring almost constantly. 2) After one hour raise the temperature of the mixture to 250F for 25 minutes. 3) After 25 minutes remove the sauce pan from the stove and allow the mixture to cool to room temperature. 4) Once the mixture has reached room temperature place the sauce pan back on the stove, add the premixed ingredients and let simmer on medium heat for another hour, stirring often. 5) After one hour remove the sauce pan from the stove and transfer the mixture to a large mason jar, pouring it through a sheet of damp cheesclothe to filter out the majority of solids. 6) Serve four ounces in a mug of hot water with heavy cream and everclear (if overly sweet) to taste. Tips: 1) Do NOT use Bacardi 151 as it is neither necessary nor is it a spiced rum. 2) I find that using all organic ingredients prevents artificial flavoring agents from polluting the palette, providing the beverage with a fuller flavor and more natural aroma. 3) Spiced rums with heavier floral and citrus notes provide both a more balanced palette as well as a more forgiving canvas due to the ease with which rums that contain heavy notes of cinnamon and the like are much easier to "over-spice" durring the cooking process. 4) The intensity of flavor of the clarified butter can be increased or decreased depending on how long you cook the melted butter. If you continue to cook the butter once it has melted and separated, the milk solids at the bottom of the saucepan will start to brown. Once the milk solids turn a golden brown color the clarified butter will take on a rich fragrant nutty flavor but will quickly become overly bitter if cooked for too long. |
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