So to create your infusion, for one 750 ml. The former is solved by patience, the latter technique (instructions below), but the point is that it is absolutely possible to make a perfectly clear, robustly delicious peanut butter infusion into your favorite spirit. To this end, peanut butter comes with two problems: One, that it’s very hard to filter out once it’s in a liquid, and two, there’s a bunch of oil, which you absolutely don’t want in your final product. What we want here is the same thing we want in any infusion-for it to look more or less like it did before, just with the flavor of the thing we infused. You may believe it to be either a light whiskey over-sweetened and saturated with chemicals that obliquely resemble peanut butter, or else a homemade turbid sludge that looks like gutter water. Now, of course, with the meteoric rise of Skrewball Peanut-Butter Whiskey (and its wake of shameless imitators), Americans have become used to the idea, but that doesn’t mean everyone’s a fan of it. When I first made this in 2015, the whole idea of peanut butter whiskey seemed confusing and impossible, like if someone offered you unicorn jerky or candied air. May I present: The Peanut Butter Old Fashioned. And now that we’re all friends here, I’m going to divulge the secrets of one of the best drinks I’ve ever created in my fifteen years of creating drinks. I think I can assume the previous paragraph filtered out all the haters, and that if you’re still reading this, you at least partially agree. This Gin Company Just Dropped a Cocktail Kit for On-the-Go Martinis Heading to Napa? The 4 Best Places to Have a Drink in Downtown This Whisky Glass Is Shaped Like a Mask to Deliver the Ultimate Sipping Experience
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