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.

Prep Time: 1 day 5 hours
Cook Time: 10 minutes
Total Time: 1 day 5 hours 10 minutes
Makes 1 cocktail


  • Skillet
  • Large heat-resistant bowl
  • Gallon size Ziploc bag
  • Cocktail shaker
  • Rocks glass



  • 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


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.

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