Peanut Butter Whiskey Recipe

Prepare the peanut butter emulsion

In a small mixing bowl or the tin of a cocktail shaker, combine 0.5 tablespoon smooth peanut butter with 0.25 oz simple syrup. Use the back of a spoon or a small whisk to loosen the peanut butter into a thick, pourable paste. If it's very stiff, add a few drops of warm water and whisk until smooth and slightly runny (about 10–20 seconds).

Build the cocktail

Add the peanut butter emulsion to the shaker along with 2 oz peanut butter whiskey, 0.5 oz vodka (if using), 0.5 oz chocolate liqueur, 1 oz heavy cream, and 0.5 oz milk.

Dry shake

Without ice, seal the shaker and shake vigorously for 10–15 seconds. Dry shaking helps fully emulsify the peanut butter with the dairy for a smooth, creamy texture.

Wet shake

Open the shaker, add about 1 cup of ice, reseal, and shake hard for 12–15 seconds until the outside of the shaker becomes very cold and slightly frosty.

Strain and serve

Strain the cocktail through a fine mesh strainer into a chilled coupe or rocks glass (over fresh ice if preferred). Use the fine strainer to remove any tiny peanut solids for a silky finish.

Drizzle 1 teaspoon chocolate syrup inside the glass (optional) before pouring to create a chocolate ribbon. Lightly wet the rim of the glass and dip the edge in crushed roasted peanuts to coat. Sprinkle a pinch (about 1 teaspoon) of crushed peanuts on top of the cocktail. Finish by skewering a mini peanut butter cup or chocolate square and resting it on the rim.