Peanut Butter Jelly Whisky Old Fashioned
If you’re a big fan of peanut butter and jelly sandwiches, you’ll love this twist on a whisky old fashioned.
There’s a bit of prep to make the peanut butter washed whisky, which basically is a way of infusing whisky with peanut butter. We’ve used the enfleurage method, which is a popular method of extracting oils and perfumes of plants. For this particular one, the idea is that by spreading the peanut butter out in the base of a container, the oils at the top will infuse the whisky that it comes into contact with.
It’s pretty easy to make and you get a really fragrant liquid that tastes like peanut butter - add the raspberry liqueur, and it’s a great combination that evokes the classic pairing.
How to make the peanut butter whisky
About 125g peanut butter
200ml whisky (we used Starward whisky)
Spread the peanut butter to cover the entire base of a rectangular container
Pour whisky to cover the entire base
Cover with the lid to make it airtight. You may want to cover the container with some cling wrap to seal the container before you put the lid on
Let stand overnight.
Next day, pour the whisky into a coffee filter and strain
How to make a Peanut Butter Jelly Whisky Old Fashioned Cocktail
60ml peanut butter washed whisky
10ml Distillery Botanica raspberry liqueur
Few drops chocolate bitters
Pour whisky and raspberry liqueur in a glass.
Stir to mix.
Add a large cube of ice and keep stirring to chill the drink.
Add the chocolate bitters and stir some moe
Serve with a side of peanut butter cookie and a Luxardo maraschino cherry