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peanut butter liqueur or cocktail ingredients- suggestions?

t
tastyvegas Dec 11, 2009 02:10 PM

anyone got good ideas for how to incorporate substantial peanut flavor into cocktails without too weird/solid of a texture?

  1. goodhealthgourmet Dec 11, 2009 02:31 PM

    peanut butter extract...

    http://www.watkinsonline.com/productd...

    1. yarm Dec 15, 2009 08:35 AM

      Angus Wincester's Peanut Malt Flip which uses peanut butter and not a liqueur comes to mind:

      Peanut Malt Flip
      2 oz Single Malt
      3/4 oz Cream
      1 Egg Yolk
      1/2 oz Simple Syrup
      1 tsp peanut butter

      Shake with ice and strain into a wine glass. Grate nutmeg over the top.

      http://cocktailvirgin.blogspot.com/

      1 Reply
      1. re: yarm
        JMF Dec 16, 2009 01:14 PM

        Frederic, I played around with a similar recipe to Angus's, but used Castries liqueur. Peanuts and smokey single malts work real well together.

      2. JMF Dec 16, 2009 01:10 PM

        Castries Peanut Rum Creme from St. Lucia. It's a premium cream liqueur, but actually has no dairy and gets its creaminess from the peanuts. The rum used is an excellent award winning rum. It's a relatively new product, but is becoming widely available.
        http://www.castriescream.com/

        1. c
          craigasaurus Dec 17, 2009 08:26 AM

          I have a friend who's done some pretty successful infusions with nuts (pecan-infused whiskey, I believe). Peanuts could possibly work in, say, a nice rum? I also wonder about using a "fat wash" technique with peanut butter - I'm guessing you'd want to heat it gently to separate out some of the oils.

          3 Replies
          1. re: craigasaurus
            JMF Dec 17, 2009 10:10 AM

            I just put a spoonful of PB in a jar and added a few ounces of cachaca (I had a sample sitting right there) and sealed it and shook it. The PB completely dissolved. I will stick it in the freezer to fat wash it. but I have the feeling that it might not work because there aren't enough oils. I predict that it will just be PB in suspension in the cachaca.

            1. re: JMF
              JMF Dec 17, 2009 12:18 PM

              fat washing sort of works. Well not really, its more of an infusion than fat washing because as I thought there aren't enough oils in PB, and I used a natural ones with more available oil. The peanut butter can't be filtered out easily. I had to use a hand pump vacuum buchner filter to get it relatively clear. the flavor wasn't that great though. I still say castries liqueur is the way to go. Or just use PB in the cocktails..

              1. re: JMF
                c
                craigasaurus Dec 18, 2009 12:31 PM

                Weird. Okay, I guess I won't bother trying this!

          2. q
            quazi Dec 17, 2009 05:00 PM

            how about a peanut orgeat instead of almond? Not sure how upfront the peanut flavor would be though

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