There are many people who believe peanut butter belongs on bread and bread only. As someone apt to eat peanut butter with a spoon (or a shovel) I couldn’t disagree more. And ever since I found out about hot peanut buttered rum, I’ve been angling for more ways to enjoy the taste of peanut butter with my booze.
So while we’re not generally big fans of all those pointless “day of” days here at Endless Simmer, I can’t resist celebrating “National Peanut Butter” day with this recipe sent over by Gianfranco of the Tippling Bros mixology team. Without using any actual Skippy, it recreates the taste of a grade-school PB&J inside a martini glass.
Peanut Butter and Jelly Cocktail
1) Combine 2 parts water with 2 parts sugar in a pot
2) Bring sugar water to a boil
3) Add 1 part minced peanuts
4) Simmer for 10 minutes
5) Strain to remove peanut particles
1.5 oz Flor de Caña 7 yr rum
.5 oz Lustau Palo Cortado Vides sherry
.25 oz Strawberry jam
.25 oz Peanut syrup
1 egg white
For Garnish: 1 banana
Shake all ingredients in a boston shaker without ice, then add ice and shake vigorously again. Strain into a chilled cocktail glass that is rimmed with minced salted-peanuts.
Garnish: A banana slice.