Finally: Peanut Butter and Jelly for Grown Ups
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
Peanut syrup
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
Cocktail
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.
I’m confused about the role of the banana in the shaker…Do you mean plop a whole banana in there and just shake the liquids around it? Or…mush the banana up first? Anyway, sounds interesting.
So…I was at a bar last night and someone ordered a peanut butter and jelly shot. I informed them that it was national peanut butter day and that I would like to try this peanut butter and jelly concoction. Frangelico + chambord = peanut butter and jelly. SERIOUSLY, um, I died and went back to third grade. I had visions of my She-Ra lunchbox. If you haven’t tried it, do it immediately. I think I’m going to have it for lunch today.
amazing! I def want to try this shot, but mostly I’m just glad you informed someone at a bar that it was national peanut butter day.
@CF our mistake…the banana is meant to be use for garnish only, not shaken in the cocktail. I’ve updated the recipe to reflect this, but if you want to try mushing it up and shaking it in there, I’d love to hear about the results.