Takeoff
Saved by 13 People
About this Cocktail

This is an original from The Straight Up (drinkstraighup.com).

notes:
Citrus, light anise and bitter chocolate are the main players on the nose with just a subtle hint of vanilla. Nutty vanilla, licorice, Rhubarb, orange citrus, chocolate, cardamom, with a crescendoing effervescence. Light and smooth upfront, the bitter accents hit hardest in the mid palate, while the finish drops off all but the vanilla and chocolate accents and adds just a hint of quinine.

Ingredients:
  • 2oz Peanut Butter washed Bourbon
  • 1.5oz Aperol
  • 1.5oz Cocchi Americano
  • .5oz Absinthe
  • 3oz Seltzer
  • .5oz Rich Vanilla Bean Simple Syrup (2:1)
  • 2 dashes Bittermens Mole Bitters
  • 3 dashes Black Walnut Bitters
  • 2 dashes Orange Flower Water
  • 1 dash Bittermens Orange Cream Citrate
  • 7 drops Moroccan Bitters
  • Orange twist
Preparation:

Add the Peanut Butter washed Bourbon, Aperol, Cocchi Americano, Absinthe, Vanilla Simple Syrup, Mole Bitters, Black Walnut Bitters, Moroccan Bitters, Orange Cream Citrate and Orange Flower Water to a chilled mixing glass. Add ice and stir until well chilled. Strain over an ice filled Collin’s (or equivalent) glass. Top with the seltzer. Garnish with the orange twist. If you are feeling brave, this makes one serving, otherwise you better find a friend to share it with…

Peanut Butter Washed Bourbon:

Pour a bottle of bourbon into an airtight jar. Find a creamy peanut butter without any additives (I used Crazy Richards Creamy). Pour the oil from the top of the peanut butter into the bourbon filled jar. Then add a decent sized scoop of the peanut butter. Stir to mix it with the bourbon. Put the lid on and store in a cool dry place for 3-5 days (taste daily to decide how “peanut-buttery” you want it). Once flavored to your liking, place the jar in the freezer for 24 hours to freeze the peanut butter. Strain multiple times with a coffee filter (using a new one each time) until all particulate matter is removed (some of the oil will remain, no big deal). Bottle and enjoy.

Rich Vanilla Bean Simple Syrup:

“Rich” means a 2:1 ratio syrup (i.e. 2 cups sugar:1 cup boiling water). Place water and sugar into a pot. Take one vanilla bean and cut it open. Scrape out the contents and place into the pan. Add the bean. Heat over medium heat until sugar dissolves into solution. Let cool, remove the bean and add a tablespoon of vodka (to preserve). I like it w/ the little specks of vanilla, but if you don’t just filter it through a coffee filter to remove them. Store in the fridge up to 3 months.

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