Peanut Butter Chocolate With Peanut Butter Whiskey Recipe

Prepare glass rim

Choose a coupe or rocks glass. Warm the softened peanut butter slightly (10–15 seconds in microwave) until spreadable but not hot. Spread a thin layer around the rim of the glass.

Pour the crushed salted peanuts onto a small plate. Dip the peanut-butter-coated rim into the crushed peanuts and rotate to coat evenly. Set glass aside in the fridge or freezer for 5 minutes to firm the rim.

Drizzle chocolate syrup inside the glass: hold the glass at an angle and drizzle the syrup in a spiral so it creates decorative streaks when viewed from the side. Return glass to fridge while you mix the cocktail.

Add the peanut butter: place 1 teaspoon smooth peanut butter into a cocktail shaker. Add 1/2 teaspoon simple syrup (or honey) and 1/4 teaspoon vanilla extract. Muddle or vigorously stir the peanut butter with the sweetener and vanilla to loosen and emulsify it.

Add liquids and ice: to the shaker add 3 tablespoons peanut butter whiskey, 1.5 tablespoons chocolate liqueur, 3 tablespoons milk, 1 tablespoon heavy cream, and about 1/2 cup of ice.

Shake: secure the shaker and shake vigorously for 15–20 seconds until the outside of the shaker becomes very cold and the peanut butter is fully dispersed, producing a creamy froth.

Double-strain and serve: remove the chilled prepared glass from the fridge. Double-strain the cocktail through a fine-mesh strainer into the glass to catch peanut butter solids and ice shards, producing a smooth, silky drink.

Garnish and finish: sprinkle mini chocolate shavings or mini chips and the remaining crushed salted peanuts over the top. Optionally, add a small dollop (1/4 tsp) of softened peanut butter on top for visual impact.