I’m old enough to admit I have a problem. Or rather, it would be a problem if I cared to fix it. It would be better to speak of obsession.
I love peanut butter. On crackers, on sandwiches, on a banana, you name it. I believe that of all the worthy co-stars of a sliced apple, she has the best chemistry with peanut butter. No matter why I’m walking past the candy aisle, it’s the Butterfingers softly calling my name, and I don’t think it’s at all controversial that a spoonful of peanut butter straight from the jar is a perfectly acceptable snack. .
I think I can assume that the previous paragraph filtered out all enemies, and if you’re still reading this, you at least partially agree. And now that we’re all friends here, I’m going to divulge the secrets to one of the best drinks I’ve ever created in my fifteen years of making drinks. May I introduce: The Peanut Butter Old Fashioned.
When I first made this in 2015, the whole peanut butter whiskey idea seemed confusing and impossible, like someone offered you unicorn jerky or candied air. Now, of course, with the meteoric rise of Skrewball Peanut-Butter Whiskey (and its wake of shameless imitators), Americans have gotten used to the idea, but that doesn’t mean everyone is a fan. You can think of it as either an overly sweet, chemically saturated light whiskey that obliquely resembles peanut butter, or a homemade cloudy sludge that looks like gutter water. I humbly offer an alternative.
What we want here is the same thing we want in any brew – to make it look more or less like it did before, just with the flavor of the thing we brewed. To that end, peanut butter has two problems: first, it’s very difficult to strain once it’s in a liquid, and second, there’s a lot of oil, which you definitely don’t want in your product. final. The first is solved by patience, the second technique (instructions below), but the fact is, it’s entirely possible to make a perfectly clear and robust peanut butter brew in your favorite spirit.
Once you do that, it’s a short trip to old-fashioned peanut butter. Everyone’s first instinct is to mix it with some sort of berry – the proverbial “jelly” – but overall that’s a mistake, as the oak in the whiskey acts like a third wheel, interrupting their normal magic. . It’s far better to opt for complementary flavors, those that are traditionally coded as “sweet,” even if the drink itself isn’t sweet at all.
For the Old Fashioned, it’s a healthy dose of peanut butter bourbon, sweetened not with sugar but with Spanish liqueur Licor 43, which is complex but has the strongest vanilla flavor. This is then enriched with some dry chocolate bitters, which add spice and a wonderful cocoa base note. Peanut butter, bourbon, vanilla and chocolate, I mean, what’s better than that? At the bar, we garnish it with roasted marshmallows, because being an adult means doing what you want. Like making peanut butter Old Fashioneds. Isn’t life great?
Old Fashioned Peanut Butter
- 2oz. peanut butter infused bourbon (recipe below)
- 0.375oz–0.5oz. Liquor 43 (to taste)
- 1–2 dashes chocolate bitters
Add all the ingredients to a rocks glass on top of the largest piece of ice you have that still fits in the glass. Stir 5-10 seconds, top with toasted mini marshmallows on a skewer, Reese’s Peanut Butter Cup, Peanut Butter Cracker, or nothing.
NOTES ON INGREDIENTS
Peanut Butter Bourbon: The brand of bourbon is not that important, choose what you like to drink. If you’re at the liquor store right now and need some advice, I’d go with Elijah Craig, who’s great and affordable and kind of tastes like peanut butter anyway. That being said, I haven’t had a bourbon that I didn’t like it with, so you do.
There are two things to say before breaking down the process. The first is that if you want it to be clear, you will lose whiskey during the brewing process. Unless you own a juicer, there’s just no getting around it. The second is that while it tastes good on its own, it doesn’t really open up until it has even a tiny amount of sweetness behind it. That’s why old-fashioned construction is so perfect.
So to create your infusion, for a 750 ml. bottle of bourbon, you will need about a cup of peanut butter. Really, all you have to do is put them in one place and let them sit for one to three days, but there are a few tricks that can make your life easier when it comes to tension. The first and easiest is to put the peanut butter in a cold brew coffee filter and dip it in the whiskey like a tea bag. This way you can remove it after the brew is complete and there will be no more solids. The other is to thinly spread the peanut butter in a baking dish and pour the whiskey over it, then cover and let sit. This maximizes surface area so you don’t need to stir.
Draining is done in two parts: First, pass the whiskey through a coffee filter to remove all solids from the peanut butter. You may need to change filters once (or more!) if there are a lot of solids, but eventually it will drain. Now what you should have is clear whiskey with peanut oil drops on top. To remove the oil, pour the whiskey into an airtight container and put the container in the freezer. In a couple of hours anything but whiskey (the fat) will freeze and once frozen you can pour just one more time through a coffee filter: the fat will be left behind and you will have a perfect peanut clear and perfectly delicious. butter whiskey. Enjoy.
Chocolate bitters: Some cocktails require a specific brand of chocolate bitters. This one not really, but still, I still use/prefer Bitterman’s Mole Bitters. I recommend them so much you might wonder if they’re paying me – they don’t. I just believe they are the best for cocktail work. If you use them, use them sparingly, they are quite bitter.
Garnish: As I mentioned, at the bar, we put three baby marshmallows on a pick and toasted them with a burning torch, a tribute to the mighty fluffernutter. It can be a little weird because the marshmallow is sweet and the cocktail isn’t, so it spoils your palate, but it’s so much fun we do it anyway. Feel free to omit it.
Our resident bartender Jason O’Bryan mixes up new drinks and classics every week. Come back for a new cocktail recipe every Thursday.