Pb&j Shot Recipe

Make quick peanut butter tincture

Combine 2 tablespoons smooth peanut butter with 4 tablespoons neutral spirit (vodka) in a small jar. Stir or shake vigorously, then let rest 30 minutes, shaking occasionally. Strain through a fine mesh strainer or cheesecloth, pressing solids to extract oil and flavor. Yield ~1.5 oz usable liquid; use 0.5 oz per shot. Store refrigerated up to 3 days.

Make quick jelly syrup

In a small saucepan, combine 2 tablespoons grape jelly with 2 tablespoons water. Warm over low heat, stirring until jelly fully dissolves into a syrup. Strain to remove any solids. Cool before using. Yield ~1.25 oz; use 0.5 oz per shot.

Optional rim: On a small plate, spread the teaspoon of creamy peanut butter into a thin smear and on another plate place crushed salted peanuts. Lightly dip the rim of a chilled shot glass first into the peanut butter, then into the crushed peanuts (or skip peanut step and just use a small dab of grape jelly inside the glass).

Build and shake: Add 1 oz Dickel Rye, 0.5 oz peanut butter tincture (or 0.5 oz peanut butter liqueur), 0.5 oz grape jelly syrup, 0.125 oz fresh lemon juice, and 0.125 oz simple syrup (only if you prefer sweeter) into a cocktail shaker filled with 4 ice cubes.

Shake vigorously for 12–20 seconds until the shaker is well chilled and the mixture is slightly frothy. The vigorous shake helps emulsify the peanut oil into the spirit for a smooth texture.

Double-strain (or strain) into the prepared chilled shot glass. For a playful presentation, drop a small pea-sized dollop (about 1 tsp) of grape jelly on top of the shot or smear a little jelly inside the glass before pouring.

Serve immediately and drink as a shot. Leftover tincture or syrup can be refrigerated for up to 3 days.