This cocktail was no easy task. I set out on a quest to make a peanut cocktail but in a really elegant way and came up with the Peanut Jubilee. I'm using peanuts in a whole new way and with a bit of tropical influence. The Aged rum is infused with peanut for 24 hours and then paired with raspberry syrup, Allspice Dram liqueur and fresh lime juice and, the result is nothing less than an extraordinary flavor profile that tastes delicious. On top of all that this cocktail is garnished with its very own tapas sized fruit cup just in case you get a little hungry. May you imbibe well.
Garnish: Lime boat (lime cut in half and cored out with raspberries, blueberries and roasted unsalted peanut halves, drizzled with honey then add bamboo skewer.
-1.5oz Peanut infused Rum (Barbancourt was used)
-1oz Raspberry Syrup (House Made)
-3/4oz St. Elizabeth Allspice Dram Liqueur
-3/4oz Fresh Lime Juce
Combine all ingredients into a mixing glass. Add 5 ice cubes and shake well. Pour over crushed ice and apply garnishes.
Take 2 parts roasted un-salted de-shelled peanuts and 1 part dark rum and combine in Mason style jar for 24 hours. Strain peanut solids out and store at room temperature.
Created by Mixologist Jason Walsh of Bistro La Promenade, Nyc