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PB&J Cocktail Recipe


PB&J cocktail

Creator Gianfranco Verga, a New York mixologist and member of the Tippling Bros. beverage consulting team, was inspired by the "nutty notes" in the Flor de Caña rum featured in this playful, food-inspired drink.


For the peanut syrup:

  • 2 parts water
  • 2 parts sugar
  • 1 part peanuts, minced

For the cocktail:

  • 1½ ounces Flor de Caña 7-year rum
  • ½ ounce Lustau Palo Cortado Vides
  • ¼ ounce strawberry jam
  • ¼ peanut syrup (see above)
  • 1 egg white
  • Ice
  • Salted peanuts, minced, for garnish
  • 1 banana, sliced, for garnish


For the peanut syrup:

Combine the water and sugar together in a pot and bring to a boil. Add the minced peanuts and simmer for 10 minutes.

Remove from heat and strain into a separate glass or container to remove the peanut particles.

For the cocktail:

Shake all of the ingredients together (except for the banana) in a Boston shaker without ice. Then add ice and shake vigorously again.

Strain into a chilled cocktail glass that is rimmed with minced salted peanuts. Garnish with a slice of fresh banana.