Pb&j

We have been experimenting in the Tasting Room with “fat washing”; infusing a spirit with a fatty component which will add flavor and a richer mouthfeel.  We tried a brown butter bourbon old fashioned, a coconut oil gin which was in one of our weekly specials, and then a peanut butter rye.  Before the first sip the peanut butter is already strong and upfront, then the thought of what cocktail to use this in began.  Here is what we came up with!

Pb&j

∙ 1.5 oz Peanut Butter Infused Rye

∙ .5 oz Grape Jelly Syrup

∙ .25 oz Lemon Juice

∙ ½ teaspoon Cranberry Juice

2 drops of saline solution or a pinch of salt

Shake all ingredients and strain into a rocks glass.  Garnish with a small pb&j sandwich.

Peanut Butter Rye

Add 200g of creamy peanut butter and 750ml of Wrackline Rye to a large mason jar.  Shake vigorously and let sit at room temperature for 2 hours.  Move to freezer for 2 more hours.  Remove once peanut butter is settled at the bottom and strain liquid through a few coffee filters (this will take a couple hours).  You will lose about 20% of your total volume.