Salted Roasted Peanut Old Fashioned In A Bottle Recipe

1. 1

   Preheat oven to 350u00b0F. Spread peanuts on a rimmed baking sheet and roast in oven, stirring halfway through cooking, until lightly browned and aromatic, about 20 minutes. Let cool. Combine rye and roasted peanuts in an airtight container and let stand at room temperature for 24 hours. Strain peanuts through a cheesecloth-lined strainer set over a medium bowl, then strain Peanut-Infused Rye once more through fresh cheesecloth to remove any sediment.

2. 2

   In a pitcher or large measuring cup, combine Peanut-Infused Rye, water, simple syrup, bitters, and salt. Stir to dissolve salt. Using a small funnel, pour 4 ounces of the cocktail into each bottle. Cap each bottle according to capper instructions and refrigerate until chilled before serving. Or, after capping, you can store in a cool, dark place for several months.

* Per serving · 4 servings · Values may vary.

No additional tips available.