Peanut butter bourbon? We're listening👂
, which is complex but tastes most strongly of vanilla. This is then spiked with some dry chocolate bitters, which add spice and a wonderful background cocoa note. Peanut butter, bourbon, vanilla and chocolate—I mean, what could be better than that? At the bar we garnish it with toasted marshmallows, because being an adult means we can do whatever we want. Like make Peanut Butter Old Fashioneds.
Add all ingredients to a rocks glass over the biggest piece of ice you have that will still fit into the glass. Stir five to 10 seconds, garnish with toasted mini marshmallows on a pick, a Reese’s Peanut Butter cup, a peanut-butter cracker or nothing at all.Brand of bourbon isn’t that important, choose whatever you like to drink. If you’re at the liquor store right now and need direction, I’d go with Elijah Craig, which is excellent and affordable and tastes a little like peanut butter anyway.
There are two things to say before I breakdown the process. One is that if you want it clear, you will lose some whiskey to the infusion process. Unless you own a centrifuge, there’s just no getting around that. The second is that while it tastes alright on its own, it doesn’t really open up until it has even a tiny amount of sweetness behind it. That’s why the Old Fashioned build is so perfect.
So to create your infusion, for one 750 ml. bottle of bourbon, you’ll need about a cup of peanut butter. Really all you need to do is put them in the same place and let them sit for one to three days, but there are a couple tricks that can make your life easier when it comes to straining. The first and easiest is the put the peanut butter in aand steep it in the whiskey like a tea bag. That way, you can remove it when the infusion’s done and there will be no solids.
Straining is in two parts: First, put the whiskey through a coffee filter to get all the peanut butter solids out. You may have to switch filters once if there are a lot of solids, but eventually it will drain. Now, what you should have is clear whiskey with globs of peanut oil on top. To remove the oil, pour the whiskey in a sealed container and put the container in the freezer.
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