PEANUT BUTTER JELLY, PEANUT BUTTER JELLY WITH A SHOT OF RYE.
Haaaaaappy FRIYAY, folks! I’m most thrilled because I get paid today. Maybe a teensy bit less thrilled because my bills are also due today. Fanfuckingtastic.
If you’re on the same boat, please let me know so you don’t scare the shit out of me by prancing onto the deck from the underbelly of the ship like a fucking stowaway. If you pull that crap, I’m more likely to throw you overboard than share a PB&J Whiskey Sour with you whilst viewing the sun set on another busy little week.
This is one of my most unique offerings yet, and it got good marks even from J, who’s a bit of a whiskey/bourbon minimalist. It being National Peanut Butter and Jelly Day yesterday, I had to pay homage – a day late – while giving ya’ll something to sip for the upcoming weekend.
PB&J Whiskey Sour is simple and surprisingly delightful, a cute and practical dessert drink to enjoy after dinner while watching The Godfather or some good crud. The pb&j syrup is a new favorite – I even stirred some into a latte later in the day and let me tell you, I have no regrets.
Just a few ingredients, plenty of flavor, and tons of fun. Let’s do it.
Peanut Butter Jell-ay
I prefer strawberries over raspberries any day, so in my simple syrup I opted for the former. The infusion is, well, simple: sugar, chopped berries, and a couple spoonfuls of creamy peanut butter. As usual, I prefer a no-stir variety.
Simmer the trio with water in a saucepan until the syrup thickens and turns a deep chestnut-type color, about 10-15 minutes. Strain out the berries through a fine mesh sieve, squeezing with a spoon to extract as much of the juice as possible. You won’t need all the syrup for one drink, so leftovers are fine in the fridge for a week. Separation of the peanut butter figments is normal. Just shake it up and you’re good to go!
I decorated my coupe glass with a peanut rim. Disclaimer: it’s kind of a pain, since the nuts are heavy (that’s what she said) and like to slide down the glass, but I love the few minutes of glory I receive from a perfect peanut rim.
To emulate, brush the sides of your coupe with a decent layer of honey. Chop some roasted peanuts pretty finely, then spread onto a shallow plate and dip the rim of the glass into the pieces. You will have more luck with smaller chunks than shown in the photos. The size was mostly for aesthetic. I do love this touch to the drink, though, and recommend you give it a go.
For the cocktail, I opted for a rye whiskey over bourbon since the rye really compliments the earthy flavor for the peanut butter. Use what you have, though – it’ll still be tasty. Combine the whiskey with a couple ounces of the syrup and some lemon juice. Shake with ice until cold, then strain into your prepared coupe glass.
Poke a strawberry onto a skewer for a garnish. Then, sip and enjoy!
What’s your go-to jam or preserve for pb&j sandwiches? Strawberry for me, or peach sometimes since a large jar currently haunts my fridge. But hey, there’s no wrong way to pb&j, I don’t think.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Nuts over peanuts:
Peanut Butter Cup Banana Bread
Peanut Butter Cup Hot Chocolate
No Churn Peanut Butter Chocolate Chunk Ice Cream
Chocolate Dipped Bourbon Peanut Butter Cookies
pb&j whiskey sour
Ingredients
- 1 cup sugar
- 1/2 cup strawberries, chopped
- 2 tbsp creamy peanut butter
- 2 tsp honey
- 2 tbsp crushed peanuts
- 2 oz rye whiskey
- 1/2 oz lemon juice
Instructions
- In a small saucepan, combine the sugar, strawberries, and peanut butter with 1 cup of water. Bring to a simmer and cook for 10-15 minutes, mashing the berries occasionally, until a thickened syrup forms. Strain out the solids, really squishing the berries through the sieve to get all the glorious elixir out. Store remaining syrup in the fridge for up to a week – some separation of the peanut butter fragments is normal, just give it a good shake to reconstitute!
- Brush the rim of a coupe glass with the honey. Spread the peanuts onto a shallow plate and press the rim into deez nuts. Some sliding will probably happen, especially if your nuts are as big as mine. Heh.
- In a shaker, combine the rye, lemon juice, and 2 oz of the syrup. Add ice and shake until cold. Strain into your coupe glass and top with a skewered strawberry. ENJOY!
