If desired, chill a short rocks glass in the freezer for 5–10 minutes or fill it with ice water while you mix the drink. This keeps the cocktail cold without diluting it before serving.

Combine ingredients

In a cocktail shaker add 2 oz Skrewball peanut butter whiskey, 0.5 oz bourbon (optional, for backbone), 0.25 oz maple syrup, 0.5 oz fresh lemon juice, 0.5 oz cold-brew coffee (or chilled espresso), 2 dashes chocolate bitters, and a generous scoop of ice (about 1 cup).

Shake

Cap the shaker and shake vigorously for 12–18 seconds until the shaker feels very cold and you see a light dilution. This both chills and slightly dilutes the whiskey for balance.

Strain

Discard ice or water from the chilled rocks glass. Double-strain the cocktail into the chilled rocks glass over one large ice cube or fresh ice (use a Hawthorne and fine strain if you used small ice to avoid shards).

Finish

Add a small pinch of flaky sea salt on top to lift the peanut profile and sprinkle a little chocolate shave or 1 tsp cocoa powder if using. Express a lemon twist over the surface to release oils and either drop it in or rest on the rim. Alternatively garnish with a single roasted peanut on a cocktail pick.