This recipe appears in:Bottle This Salted Peanut Old Fashioned for a Party
Summer parties shouldn't leave the host shaking and stirring cocktails to order. Batching and bottling cocktails ahead of time means you have drinks on hand in the fridge, ice-cold and ready to go. This cocktail was inspired by the flavor of ballpark peanuts. The touch of salt works as a great balance to the sweet and savory roasted nuts, which are quickly infused in rye whiskey.
Why this recipe works:
- The addition of water in the bottling process means there's no need to stir with ice. Just chill the bottle and crack it open when ready to drink.
- A touch of salt provides the perfect balance to the sweet and savory roasted-nut flavor.
Note: the peanuts will soak up a few ounces of liquor, so you'll start with a little more rye than you'll need for the drinks. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
- For the Peanut-Infused Rye:
- 16 ounces rye whiskey, such as Rittenhouse 100
- 1 cup shelled raw peanuts
- For the cocktails:
- 12 ounces Peanut-Infused Rye
- 9 ounces water
- 4 ounces simple syrup (see note above)
- 12 dashes Angostura bitters
- 3/4 teaspoon kosher salt
For the peanut-infused rye: Preheat oven to 350°F. Spread peanuts on a rimmed baking sheet and roast in oven, stirring halfway through cooking, until lightly browned and aromatic, about 20 minutes. Let cool. Combine rye and roasted peanuts in an airtight container and let stand at room temperature for 24 hours. Strain peanuts through a cheesecloth-lined strainer set over a medium bowl, then strain Peanut-Infused Rye once more through fresh cheesecloth to remove any sediment.
For the cocktails: In a pitcher or large measuring cup, combine Peanut-Infused Rye, water, simple syrup, bitters, and salt. Stir to dissolve salt. Using a small funnel, pour 4 ounces of the cocktail into each bottle. Cap each bottle according to capper instructions and refrigerate until chilled before serving. Or, after capping, you can store in a cool, dark place for several months.