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
2 oz Bulleit bourbon
1/2 oz Lustra Pedro Ximenez
1/2 oz celery juice
3/4 oz pb syrup
Shake over ice. Strain into pebble ice-filled glass. Garnish with celery stalk.