Put the butter out of the freezer and let it soften.

Mix the soft butter, salt, sugar and STROH rum with a hand blender until creamy. Pour into a butter dish, chill for a few hours and let it steep.

The STROH rum butter goes perfectly with the Striezel, the Osterpinze or very traditionally with scones, the typical biscuits of the English for "5 o'clock tea" with homemade jams.

Tip: For a "lighter" version of STROH rum butter, you can also use STROH 60 or STROH 40, depending on your taste.