Peanut Butter Brandy Alexander
This twist on the classic dessert drink adds a sweet and salty peanut butter syrup to the mix of cognac, cream, and chocolate liqueur. The combination of peanut butter and chocolate makes this brandy cocktail taste just like a boozy liquid peanut butter cup.
For the cocktail: 2 oz cognac 1 oz cream or half and half ½ oz creme de cacao ½ oz peanut butter syrup* *For the peanut butter syrup: ½ cup hot water ½ cup sugar ¼ cup natural peanut butter (smooth) (ingredients should be just peanuts and salt)
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.) For the peanut butter syrup: In a mason jar, add ½ cup of sugar and ½ cup of hot water. Stir until the sugar has dissolved. Add ¼ 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.