After watching your Skrewball Whiskey tiki cocktail video, I decided to pick up a bottle and give it a go. I’ve also been longing to work with sherry in cocktails, and in my head I thought pairing it with peanut butter whiskey could work due to the nuttiness I expected from the wine. I started simple with a riff on the Flor de Jerez, from Joaquín Símo, a shaken and strained cocktail. I replaced Jamaican rum with peanut butter whiskey. It’s tasty!

Flor de PBJerez Swizzle

Peter Patrician

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Servings 1 cocktail

Ingredients

 

OZML

• 1 oz Skrewball Whiskey
• 1 1/2 oz Amontillado Sherry
• 1/4 oz Apricot Liqueur
• 3/4 oz Lemon Juice
• 1/2 oz Simple Syrup
• 2 dashes Angostura bitters

Instructions

 

• Add ingredients to a shaker.
• Add ice and give it a short shake.
• Open pour into a glass, top with more crushed ice.
• Garnish with a mint sprig.

Keyword amontillado sherry, angostura bitters, apricot liqueur, Flor de PBJerez Swizzle, lemon juice, Peter Patrician, simple syrup, skrewball whiskey, Whiskey