By Hannah Chamberlain, Spirited LA
Add one cup of peanuts to a cup of bourbon. Next, seal it in an airtight container and set it aside for 24 hours. After 24 hours, strain out the peanuts and reseal the container. Then, place the container in the freezer so that the fats rise to the top and freeze into solids while the alcohol stays in liquid form. This should take a minimum of eight hours. Once the fats have frozen and solidified, strain them out with cheese cloth (or a very fine mesh tea strainer). Finally, set the infused bourbon aside until the marshmallow syrup is ready to use.
Make a simple syrup. To do this, start boiling 1 cup of water. Next, gradually stir in 1 cup of sugar on medium-low heat until the sugar is completely dissolved. Start stirring 1.5 cups of mini-marshmallows into the syrup and watch them begin to melt, expand, and foam. Continue stirring for approximately 15 minutes. After the marshmallows go through a phase where they gain volume, the foam level should start to eventually contract. Once the foam has reduced to a thinner layer, begin skimming it off the top of the syrup (you can discard the foam). After the foam has all been skimmed away, a pale yellow liquid should be left in the pot. This is the marshmallow syrup. Remove it from the heat and allow it to cool before placing in an airtight container and refrigerating it.
Mix Up Your Fluffernutter Old Fashioned:
Begin by adding 2.5 oz of peanut-washed bourbon, .5 oz of marshmallow syrup, and 3 dashes of vanilla bitters to a mixing glass. Second, fill the glass 3/4 full of ice and then stir it 35 times before straining it into a glass containing one large clear cube. Garnish it with a mini fluffernutter and enjoy.