Stir; strain; serve in rocks glass with large rock; garnish with a Werther's Original candy.
Banana-infused bourbon:
-- Add 1 well-ripened (ideally, slightly overripe) banana to pint-size Mason jar and fill with bourbon
-- Let bourbon infuse for 1 week, agitating daily
-- Strain with fine mesh strainer
-- Refrigerate (will not keep indefinitely, but mine kept for 6+ weeks without developing any noticeable off flavors)
Brown-butter infused rum:
-- heat butter in saucepan over medium heat (roughly half a stick of butter per pint of rum)
-- heat until butter boils and foams, stirring constantly
-- when butter stops foaming and turns golden brown, remove from heat and let cool
-- pour into a wide-mouthed jar full of rum; cover; shake vigorously
-- place jar in freezer until butter solidifies at the top
-- using spoon/knife, break butter layer and remove (save it for cooking!)
-- pour rum through strainer to remove large solids; then pour through fine filter (e.g., a coffee filter) to remove smaller solids
-- keep refrigerated (should last 6+ weeks)
Rum Vieux Carré riff inspired by Harry Chapin's "Cat's in the Cradle"
The author should probably change this to "own creation" rather than "unknown authenticity" unless this is not their own. Adding the year it was first made would be good, as well as anything they are willing to provide about location or region where they made it. Location/name or initials are not required, and keeping a certain degree of anonymity on the net is understandable, but providing a few bits helps if people want to use the cocktail and give credit/attribution later.