Peanut Butter Cup
Saved by 20 People
About this Cocktail

Using ants on a log as inspiration, PDT serves this drink where peanut butter is melted into honey syrup (1/3 water, 1/3 honey, 1/3 pb), and Pedro Ximenez, a fortified wine made of dry grapes, is substituted for raisins

Ingredients:
  • 2 oz Bulleit bourbon
  • 1/2 oz Lustra Pedro Ximenez
  • 1/2 oz celery juice
  • 3/4 oz pb syrup
Preparation:

Shake over ice. Strain into pebble ice-filled glass. Garnish with celery stalk.

2 Comments
  • Peter Bodenheimer
    I need to try my hand at making pb syrup and trying this cocktail. That said, I suspect it might take a few massive mistakes before I could get it right.
  • The Rakish Bon Vivant
    But even a massive mistake involving pb is still good

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