pb&j whiskey sour
PEANUT BUTTER JELLY, PEANUT BUTTER JELLY WITH A SHOT OF BOOZE.
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!