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    Peanut-Infused Bourbon


    Source of Recipe


    From "The Up South Cookbook" by Nicole Taylor


    List of Ingredients


    • 1 cup unsalted peanuts
    • 1 cup dark American whiskey


    Instructions


    1. Combine peanuts and bourbon in a clean jar.

      Infuse for a minimum of one week. Strain peanuts from whiskey, using cheesecloth. This will remove most of the fat from the whiskey. Set aside peanuts for snacking.

      Makes 1 cup.


      Peanut-Apple Toddy:

      "My husband's midnight snack is an apple with peanut butter. This drink is a riff on that treat. I recommend white oak barrel-aged corn liquor, also known as bourbon, for this recipe. A tried-and-true Southerner keeps a standard bottle of bourbon around, but hides away the good stuff for VIP houseguests."

      • 6 ounces Peanut-Infused Bourbon
      • 3 ounces lemon juice (about 2 lemons)
      • 2 ounces real maple syrup
      • 4 cubes ice
      • 4 ounces hard apple cider

      Measure bourbon, using a jigger, and pour into a Boston Shaker mixing glass. Add lemon juice, syrup, and a few cubes of ice.

      Place shaker tin over glass. It should be a snug fit. Shake well. Using a bar strainer, transfer to rocks-style glasses. Top with cider.

      Makes 4 servings.


      • You'll need to drink any remaining cider immediately; it goes flat.


 

 

 


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