Rich, nutty, slightly tropical, with gentle sweetness and spice. Think: peanut butter truffle meets tiki bar sophistication.
Ingredients (for 1 cocktail)
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1½ oz aged rum (preferably Jamaican or Demerara — depth and spice)
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¾ oz peanut butter–coconut fat-wash bourbon* (see below)
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½ oz crème de banane (adds lush fruit, balances saltiness)
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½ oz lime juice (freshly squeezed)
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¼ oz simple syrup (1:1 sugar to water)
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1 bar spoon cream of coconut (for texture)
2 dashes chocolate bitters
Instructions
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Shake hard with ice for 15 seconds.
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Double strain into a chilled coupe glass.
Garnish: dust of grated nutmeg + a tiny piece of toasted coconut or a banana chip.
Optional Fat-Wash Bourbon Step (worth it!)
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Melt 1 tablespoon peanut butter with 1 teaspoon coconut oil until smooth.
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Combine with ½ cup bourbon in a jar. Stir and let sit for 1–2 hours at room temp.
Freeze until fat solidifies, then strain through cheesecloth or paper filter.
→ You’ll get a silky, aromatic bourbon with subtle nutty-coconut tones.