Peanut Jubilee

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This cocktail was no easy task. About a year ago I set out on a quest to make a peanut cocktail but in a really elegant way and came up with the Peanut Manhattan. This time I’m using peanuts in a whole new way and even a bit tropical. The Aged rum is infused with peanut for 24 hours and then paired it with raspberry syrup, Allspice Dram liqueur and fresh lime juice and the result is nothing less than an extraordinary flavor profile. On top of all that this cocktail is garnished with its very own tapas sized fruit cup just in case you get a little hungry. May you imbibe well.

Ingredients

  • 1.5 oz Peanut infused aged rum (Barbancourt Aged Haitian Rhum)
  • 1 oz Raspberry Syrup (House Made)
  • 3/4 oz St. Elizabeth Allspice Dram Liqueur
  • 3/4 oz Fresh Lime Juice
  • Garnish: Lime boat (half lime cut in half and cored out. Add raspberries, blueberries and roasted unsalted peanut halves. Then drizzle with honey and add bamboo skewer.

Instructions

combine all ingredients in mixing glass with 5 ice cubes. Shake well and pour over crushed ice in special daiquiri type glass. Then apply garnishes, sip and enjoy.

Peanut infusion:
Take 2 parts roasted un-salted de-shelled peanuts and 1 part dark rum and combine in Mason style jar for 24 hours. Strain peanut solids out and store at room temperature.

 

Created by Mixologist Jason Walsh of NYC

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