A bourbon cocktail infused with peanut butter, made by guests Keavy Landreth and Allison Kave of Butter and Scotch, as seen on Food Network's The Kitchen.
Recipe courtesy of Keavy Landreth and Allison Kave

Peanut Butter Old Fashioned

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  • Level: Easy
  • Total: 8 hr 15 min (includes infusing time)
  • Active: 15 min
  • Yield: 1 drink


Peanut Butter Infused Rye:

Salted Honey Syrup:


Special equipment:
a chinois or strainer
  1. 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.

Peanut Butter Infused Rye:

Yield: 1 liter infused rye
  1. Combine the peanut butter with the rye and freeze overnight.
  2. 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.

Salted Honey Syrup:

Yield: about 3 cups
  1. Combine the honey and hot water in a container. Add the kosher salt and stir to combine.

Cook’s Note

Inactive Prep Time: 8 hours