There’s something perfectly comforting and satisfying about a peanut butter and jelly sandwich. The classic nutty and tart combination quickly brings forth memories of school lunches, afternoon snacks after a morning at the playground, and learning to first assemble something in the kitchen. Those nostalgic flavors come out in full force in this foamy, crimson cocktail. With peanut butter infused Campari, tart raspberry-infused vermouth, and a garnish of toasted bread, this cocktail will send you right back to simpler times (with a twist).
This recipe is courtesy of Otium. It was created by bar director Chris Amirault.
- 1 Ounce Botanist gin
- 1/2 Ounce peanut butter washed Campari
- 1/2 Ounce raspberry Cocchi Torino
- 3/4 Ounces lemon juice
- 1/2 Ounce grenadine
- 3/4 Ounces egg white
- Peanut butter powder, for garnish
- Burnt brioche, for garnish
Whip and shake first six ingredients, without ice.
Long and hard shake.
Double strain into a chilled coupe.
Sprinkle peanut butter powder and grate burnt brioche, for garnish.