Special equipment: a chinois or strainer
Measure the Peanut Butter Infused Rye, Salted Honey Syrup and bitters into a mixing glass, add ice and stir. Strain over fresh ice in a rocks glass.
Combine the peanut butter with the rye and freeze overnight.
Strain the mixture through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately.
Combine the honey and hot water in a container. Add the kosher salt and stir to combine.
Inactive Prep Time: 8 hours
Adapted from "Butter and Scotch: Recipes from Brooklyn's Favorite Bar and Bakery" by Allison Kave and Keavy Landreth © Abrams 2016. Provided courtesy of Allison Kave and Keavy Landreth. All rights reserved