by BS
Thirsty? You can now find all of Endless Simmer’s cocktail content — including recipes, roundups and top 10 lists — on one big, beautiful, permanent page. Bookmark Endless Cocktails and slurp it all up.
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by BS
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
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by gansie
Last week after a press dinner at Smith Commons (yes to the mushroom soup) Johanna and I checked out a few bars along H Street, NE, an area hard to get to from most of the city. We figured if we’re all the way out here already we might as well sniff out the scene.
We landed in Fruit Bat, a bar bursting with so much fruit that huge baskets hang low at the counter, blocking my view of the bartender (and the back mirror that I use to finger wave my hair back in place). I tried a pumpkin infused vodka, but when it didn’t taste like pumpkin pie I became upset.
Sometimes I just want a creamy drink. I was raised on Kahlua and cream (my mom would let me sip her’s during the last hour of our cousins’ bar and bat mitzvahs) and I sometimes I can’t shake the urge for liquid comfort.
A few nights later my friends Tim and Alice entertained. I didn’t have much to bring, but pulled together 2 bananas, a V8 and a Samuel Smith Oatmeal Stout (in fact, from my Smith Commons goodie bag). I knew cocktail master Tim would find a good use for my gifts – a dream of a shake with all the comfort a girl could want.
PB, Banana and Vodka
Blend: peanut butter, banana, milk, honey, Kahlua, Creme de Coca, Vodka and ice.
(Photo: Dalekwidow)
by BS
One of our favorite things about the temperature dropping is the thought of popping into a cozy tavern for some warming winter cocktails. But let’s face it — seasonal drinks like hot toddies and hot buttered rum are more appealing in theory than in practice. (Mmm…whiskey and water. Yeah, not really.) So we asked five of our favorite bartenders to share their most creative updates of classic winter drinks.
1. Hot Peanut Buttered Rum
POV in Washington, D.C. puts a modern spin on every pirate’s favorite cocktail by infusing Cruzan rum with peanut butter, then mixing it with Cinnamon tea, butter and fresh whipped cream.
2. Tea-quila Toddy
The hot toddy gets a second look at Las Perlas in downtown L.A., where hot hibiscus tea is spiked with Cabo Wabo blanco tequila and gets an extra kick from agave nectar, cinnamon and orange.
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