| Level: | Easy |
| Total: | 8 hr 15 min |
| Active: | 15 min |
| Yield: | 1 drink |
Ingredients
- 2 ounces Peanut Butter Infused Rye, recipe follows
- .5 ounce Salted Honey Syrup, recipe follows
- 2 dashes Angostura bitters
- 2 cups brand name natural peanut butter
- 1 liter Old Overholt Rye
- 2 cups honey
- 2 cups hot water
- 1/4 teaspoon kosher salt
Instructions
- Measure the Peanut Butter Infused Rye, Salted Honey Syrup and bitters into a mixing glass, add ice and stir. Strain over fresh ice in a rocks glass.
- Combine the peanut butter with the rye and freeze overnight.
- Strain the mixture through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately.
- Combine the honey and hot water in a container. Add the kosher salt and stir to combine.
Reviews
I left the peanut butter and bourbon in the freezer for 3 nights. The separating of the peanut butter from the bourbon took a good while and was the most time consuming part of this recipe. I strained it about 4 times and felt I lost a lot of alcohol by the time I removed all the peanut butter residue and oil. My drink was delicious and my husband who’s a Old Fashion drinker loved it! I will definitely be making more. I haven’t used the peanut butter yet but can’t wait to try it out.
don’t waste good booze, I tried this, the booze taste nothing like peanut butter, yea I even left in the freezer a few days much less overnight, now I have a litre of what the heck am I gonna use this for….