Whiskey Review + Cocktails: Skrewball Peanut Butter Whiskey

It is basically a bottle of liquid sugar with a hint of whiskey. The peanut butter flavor is too artificial. Yes, peanut butter in general has a lot of sugar in it, but there is at least salt to balance the sweetness. Although there is cocoa on the finish, it is not as bold as it was on the nose. Cocktails and Dessert Pairings with Skrewball Whiskey Fat Elvis Pairing Cocktail – All Shook Up 2oz Banana Infused Tennessee Whiskey* 1oz Bacon Fat-washed Skrewball Peanut Butter Whiskey** 1 Whole Egg 1 tsp Caster Fine Sugar 2 tsp Heavy Cream Shake all ingredients vigorously in a shaker with crushed ice. Fine strain into a 5oz stemmed glass. *Place 1 to 2 sliced bananas in a small mason jar. Fill whiskey above the bananas. Leave overnight or longer. **Cook your bacon and fine strain to clarify the fat into a mason jar. Pour in Skrewball Peanut Butter Whiskey. With the lid on, shake occasionally for 4 hours and then place in the freezer for 2 hours. Remove the hardened fat and fine strain the whiskey. Dessert – The King’s Bread Pudding 1 Loaf Brioche Bread cut into cubes ½ Cup Creamy Peanut Butter 2 Bananas thinly sliced 2 Large Eggs ? Granulated Sugar ¼ Cup Brown Sugar 1 ¾ Cup Heavy Whipping Cream Bacon, chopped and cooked Make peanut butter, banana, and bacon sandwiches with the brioche loaf. Cut into 1” cubes. In a bowl, whisk together the rest of the ingredients. Grease a deep baking pan, and then place cubed sandwiches in the pan. Coat with whisked mixture. Cover and refrigerate for 2-24 hours. Preheat the oven to 375 degrees. Pull out the bread pudding to get to room temperature before putting in the oven. Bake for 20-30 minutes until set. Serve warm with caramel sauce drizzled on top. Skrewball Caramel Sauce 1 Cup Granulated Sugar ¼ Cup Water ½ Cup Heavy Whipping Cream at room temperature ¼ Cup Butter 2 TBS + 1 tsp Skrewball Peanut Butter Whiskey 1 tsp Fine Sea Salt To make the caramel sauce, combine the sugar and water in a saucepan. On medium-high heat, DO NOT stir, and keep an eye until the color gets to be a nice amber. Take off the heat and immediately, but slowly whisk in the heavy cream. Once combined, add the butter, Skrewball Peanut Butter Whiskey, and sea salt until they are fully incorporated. Afterschool Special Pairing Cocktail – Just Say No 2oz Bourbon 1oz Skrewball Peanut Butter Whiskey 1 tsp Seedless Marionberry Jam 2 dashes Plum Bitters 1 dash Chocolate Bitters Melted Peanut Butter for rim Dip the rim of a rocks glass into melted peanut on a plate or in a small bowl. Place a big cube in the rocks glass. Shake the rest of the ingredients in a shaker with ice to fully mix in the jam. Fine strain into the rocks glass over the big cube. Dessert – PB & J Strudel 2 Puff Pastry Sheets Seedless Marionberry Jam Creamy Peanut Butter 2 Egg Yolks beaten 4 TBS Water Glaze 1 Cup Powdered Sugar Sifted 1-2 TBS Milk 1 tsp Skrewball Peanut Butter Whiskey Thaw out store-bought puff pastry sheets before working with them. On a floured surface, roll out each sheet separately until thin and roughly the same size. Evenly space out where to place the filling and keep the filling in a rectangular shape with room for edges. Then brush around the filling with the beaten egg and water wash. Place the second puff pastry sheet over the sheet with the filling. Cut into rectangles and place on a baking sheet line with a silicone mat or parchment paper. Press edges with a fork and poke holes on top. Refrigerate 20 minutes to 1 hour. Preheat the oven to 350 degrees. Pull out pop tarts from the fridge, and then brush them with the remaining egg wash. Bake for 22-28 minutes, or until golden brown. Make the glaze, and let the strudel completely cool before glazing. Stranger in the Alps Pairing Cocktail – The Dude’s Sweater 1 ½oz Vodka ¾oz Skrewball Peanut Butter Whiskey ¾oz Coffee Liqueur Heavy Cream Fill a rocks glass with ice. All together, add the vodka, Skrewball Peanut Butter Whiskey, and coffee liqueur. Top with a splash of heavy cream and stir. Dessert – Peanut Butter Pudding Cup ½ Cup Granulated Sugar 3 TBS Cornstarch ¼ tsp salt 3 Cups Milk 2 TBS Butter ¾ Cup Creamy Peanut Butter 1½ tsp Skrewball Peanut Butter Whiskey Pretzels Chocolate Shavings Whipped Cream First, combine the sugar, cornstarch, and salt in a saucepan on medium heat. Slowly whisk in milk until sugar is dissolved, then increase to medium-high heat and bring to a boil. Reduce to medium-low heat while constantly whisking for 2 minutes. Remove from the heat and stir in butter, peanut butter, and Skrewball Peanut Butter Whiskey until smooth and creamy. Divide into ramekins and cover with plastic wrap so that it touches the pudding. Refrigerate for at least 1 hour before serving. Finally, garnish with whipped cream, pretzels, and chocolate shavings.