I ask almost every distiller I meet the same question: Have you ever thought about making a peanut liqueur? Americans are crazy about the flavor, whether in PB&J or as a satay dipper. Obviously, others have had the same thought; we now have Castries Peanut Rum Crème Liqueur, and now, the Peanut Board has put together a mixology program. They offer a peanut rum infusion recipe as well as some cocktail recipes. Here’s one:
Creamy Rye Flip
Courtesy of Kimble Knight
2 ½ ounces rye whiskey
3/8 ounces Cherry Kijafa
3/8 ounces Grand Marnier
3/16 ounces Chambord
3/8 ounces fresh lemon juice
1/4 tsp. creamy peanut butter
1 tsp. raw sugar
1 egg white
2 dashes orange bitters
Cinnamon for garnish
Build ingredients in the pint glass and add ice; shake vigorously for two minutes and strain into a coupe glass. Garnish with a light dust of cinnamon on the side of glass.
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“King” and “Prince” Cocktail — Dale and son Leo DeGroff — whipped up a few for the crowd at the 2009 James Beard Foundation American Icons Gala Dinner and Auction, held at the Four Seasons Restaurant in New York City Nov. 11. Drinks included Absinthe #2 (Plymouth Gin, La Clandestine Swiss White Absinthe, and Regan’s Orange Bitters) and the Irish Blond (Jameson, medium Oloroso Sherry, lemon juice and honey syrup).
Beefeater 24 was named Best New British-Made Product at the 2009 Class Bar Awards in London in November, reflecting the popularity of Beefeater 24 with leading mixologists.
