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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.