Restaurants›Brian Boru Restaurant and Pub›Peanut Chocolate Cup Recipe

Peanut Chocolate Cup Recipe

Inspired by Brian Boru Restaurant and Pub
Time7m
Serves1

Our Egg Nog, Skrewball Peanut Whiskey, and Marie Brizard Chocolat, served on the rocks

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Ingredients

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Cocktail

Garnish (optional)

Method

Prepare Glass

1

Select an old-fashioned or rocks glass. If desired, chill the glass in the freezer for 5–10 minutes before assembling.

2

Fill the glass with 3–4 large ice cubes to keep the drink cold without over-diluting.

Mix Drink

3

Measure

Measure 3 oz chilled egg nog, 1.5 oz Skrewball Peanut Butter Whiskey, and 0.5 oz Marie Brizard Chocolate Liqueur using a jigger.

4

Combine

Pour the measured egg nog, peanut whiskey, and chocolate liqueur directly into the ice-filled glass.

5

Stir

Gently stir the cocktail with a bar spoon for about 10–15 seconds until the ingredients are homogenous and chilled. Avoid over-stirring to preserve texture of the egg nog.

Garnish & Serve

6

Sprinkle 1 tsp chocolate shavings and 1 tsp crushed roasted peanuts over the top of the drink for visual appeal and a crunchy contrast. If using, finish with a light dash of freshly grated nutmeg.

7

Serve immediately with a short straw or cocktail pick. Recommend enjoying on the rocks.