- 250 g sof butter
- 1 tsp salt
- 100 g brown sugar (or white granulated sugar)
- 60 ml STROH 80
- Mix the soft butter, salt, sugar and STROH with a hand blender until creamy.
- Pour into a butter dish, chill for a few hours and let it steep.
Tip: For a “lighter” version of STROH rum butter, you can also use STROH 60 or STROH 40, depending on your taste.