Peanut butter and Jelly Old Fashioned
- Bartender: Abbie Lemmon
- Bar: Whiskey Bear, Lexington, KY, USA, United States
Serve in
Rocks glassGarnish:
Clipped Graham Cracker
How to make:
I Fat Washed the Four Roses Bourbon with Roasted Peanut Oil (1.5 oz per 750ml bottle) for 24 hours which gave the bourbon a rich peanut butter flavor. I recommend La Tourangelle Roasted Peanut Oil from Amazon. Then build the cocktail, stir, strain, and garnish
| 1 dash | Cardamom bitters |
| 1/2 fl oz | Heering Cherry Liqueur |
| 1 1/2 fl oz | Four Roses Small Batch Bourbon |
| 1/4 fl oz | Demerara/Muscovado/brown sugar syrup (1 sugar : 1 water) |
