Peanut Butter Espresso Recipe
Signature Fresh Espresso, Simple syrup, + Skrewball Peanut Butter Whiskey, Kahlua
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Ingredients
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Cocktail
Optional Cream Top
Method
Cocktail
Prepare espresso
Brew a double shot of fresh espresso (about 2 oz) using an espresso machine. Allow it to rest 20–30 seconds so it’s hot but not steaming — this helps preserve crema when shaking.
Combine ingredients
In a cocktail shaker, add 4 ice cubes, the brewed espresso, Skrewball peanut butter whiskey (1.5 oz), Kahlúa (0.75 oz), and simple syrup (0.5 oz).
Shake vigorously
Seal the shaker and shake vigorously for 10–15 seconds. The goal is to chill rapidly and create a slight froth from the espresso and syrup.
Strain and serve
Fine-strain the cocktail into a chilled coupe or rocks glass. If serving on the rocks, add fresh ice and pour over it; if serving neat, pour directly into the chilled glass.
Garnish
Sprinkle about 1 teaspoon of espresso beans (lightly crushed) or finely crushed roasted peanuts over the top for aroma and a visual nod to the peanut butter flavor.
Optional Cream Top
Prepare cream
In a small mixing glass, combine 1 oz heavy cream with 0.25 oz simple syrup. Whisk by hand or with a small frother until slightly thickened but still pourable.
Float cream
Gently pour the sweetened cream over the back of a spoon to float it on top of the strained cocktail, creating a layered appearance. Garnish as above.