Peanut Butter Jelly Time
ABOUT
Can you guess what my favorite sandwich was growing up? Peanut butter and jelly of course! Here’s my take on the iconic sandwich in cocktail form.
The base spirit for this drink is Courvoisier V.S. Cognac. With less citrus notes, and a more floral nose and fruity palate, Courvoisier was the perfect choice.
The peanut butter flavor obviously comes my homemade peanut butter syrup. Made with unsweetened almond milk, coconut sugar, and creamy peanut butter, this syrup is essentially a peanut butter condensed milk and adds a rich and creamy layer to the cocktail. The Taylor Fladgate 2014 Late Bottled Vintage Port serves as the jelly. The port’s rich fruity and jammy character pair really well with the peanut butter syrup.
The apple shrub — which may sound odd at first — really helps to balance out the overall sweetness of the drink with its subtle, but much needed tart flavor.
Lastly, I love a good PB&J sandwich on two slices of toast. That’s where the Laphroaig 10 Yr. comes in. This popular peated whisky add the perfect amount of smokiness to the drink to increase its depth and character.
This drink is served in a coupe glass. You can garnish the drink with ground cinnamon and blackberries. .
Recipe Type: Cocktails
Glassware: Coupe
Servings: 1
INGREDIENTS
1.5 oz. Courvoisier Cognac
1 oz. peanut butter syrup
1/2 oz. apple shrub
1/2 oz Taylor Fladgate 2014 Late Bottled Vintage Port
1/4 oz. Laphroaig 10 Yr.
1 dash Bob’s vanilla bitters
INSTRUCTIONS
Add all ingredients to a cocktail shaker
Dry shake without ice for 30 seconds
Add ice to shaker and shake for 15 to 20 seconds or until shaker is frosty on the outside
Double strain into a coupe glass
Garnish with ground cinnamon and blackberries
Serve