Recipe
- 2oz American whiskey (I used St. George Spirits Breaking & Entering, but try subbing with a spicy rye)
- .5oz sweet vermouth (Cocchi Dopo Teatro)
- .25oz Skrewball peanut butter whiskey liqueur
- 3 dashes Angostura bitters
Stir all ingredients with ice, then strain into a coupe glass. Serve with a spoonful of peanut butter, or a standard brandied cherry.
About
Peanut butter Manhattan anyone? The peanut butter flavor in this dry Manhattan is just right – not so prominent to be screaming PEANUT BUTTER, but adds the perfect touch that lingers softly in the background.
I shared my enthusiasm for this Skrewball peanut butter whiskey liqueur in my last post. Seems the world is still divided between fans and skeptics. And that’s totally ok, I welcome all opinions and love hearing different perspectives. I do also want to back up my own with some recipe ideas.
I think the applications of this peanut butter liqueur are way more versatile than this apparent cultural phenomenon of shooting Skrewball like Fireball might lead you to think. Given its sweetness and Reese’s Cup analogies, the obvious application for this is in dessert drinks, but I see so much more opportunity for this elsewhere. What I find most intriguing about this is that the peanut butter flavor is prominent enough to stand up to strong flavors without getting lost or dominating. Just a little bit can work wonders to transform an otherwise pretty standard drink.
That all said, do you need a bottle? I’m not claiming Skrewball is the most miraculous highest quality artisanal liqueur out there (they publish quite minimal information on how it’s made, so who knows), and it’s most definitely not whiskey – fully in liqueur territory. But if you are a lover of peanut butter and the idea of introducing that flavor into cocktails interests you, I think you’ll be happy with this. If you want a whiskey that tastes like peanut butter, this is not it.