Ingredients
2 ounces cognac
1 ounce heavy cream
.5 ounce peanut butter syrup*
.5 ounce creme de cacao
*Peanut butter syrup ingredients:
1/2 cup sugar
1/2 cup hot water
1/4 cup salted natural peanut butter
Directions
By Moody Mixologist
For peanut butter syrup:
In a mason jar, add 1/2 cup of sugar and 1/2 cup of hot water. Stir until the sugar has dissolved. Add 1/4 cup of peanut butter and stir until incorporated. Screw the lid on the mason jar and shake hard to fully combine. Strain mixture through a fine mesh strainer to remove any larger particles. You can strain through cheesecloth for an even silkier end result. Store any leftovers in the fridge for up to two weeks.
For the cocktail:
Add all ingredients to a cocktail shaker with ice and shake until chilled. Strain into a chilled coupe and garnish with a peanut butter wafer cookie (dipped in chocolate ganache, if desired! You can easily make chocolate ganache by mixing equal parts real chocolate chips and heavy cream. Microwave the mix for 30 second intervals and stir until you reach a smooth, dippable consistency.)