Roasted Peanut Old Fashioned

 


In this toasty twist on an Old Fashioned, bourbon is infused with the flavors of vanilla and roasted peanuts. Combined with refreshing citrus and rimmed with candied peanuts, this cocktail is a deliciously unexpected libation.

Yield: 8 oz. portion


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
unsalted peanuts, shelled 2 1/2 cups 1. Spread peanuts in single layer on lightly greased baking sheet. Roast in preheated 325°F oven 15 minutes, stirring halfway through cooking. Let cool.

2. Mix roasted peanuts, bourbon and vanilla in airtight container. Let stand at room temperature overnight or longer to extract peanut flavor. Strain roasted peanut bourbon through double layer of cheesecloth or coffee filters into pitcher. Reserve peanuts.

3. Place 1 tablespoon of the reserved vanilla bourbon-soaked peanuts in small resealable plastic bag. Close tightly. Pound with a rolling pin or mallet until ground. Pour out onto a small plate. Add sea salt to ground peanuts; mix well. Pour 1 tablespoon of the lemon juice into small shallow dish. Wet outside rims of 4 Old Fashioned (lowball) glasses into lemon juice. Dip into peanut sea salt to coat.

4. Stir vermouth, orange juice and remaining 2 tablespoons lemon juice into the roasted peanut bourbon in pitcher. Fill cocktail shaker half full with ice. Add half of the bourbon mixture to the shaker. Cover and shake until well mixed and chilled. Strain into 2 of the prepared glasses. Garnish each with a maraschino cherry. Repeat with remaining ingredients to make 2 more cocktails.

bourbon 2 1/2 cups
McCormick Culinary® Pure Vanilla Extract 1 teaspoon
McCormick Culinary® Mediterranean Sea Salt 1 tablespoon
lemon juice 3 tablespoons
sweet vermouth 1 cup
orange juice or blood orange juice 3/4 cup
maraschino cherries 4 eaches
Ingredients Quantities Instructions
unsalted peanuts, shelled 3 1/2 quarts 1. Spread peanuts in single layer on lightly greased baking sheet. Roast in preheated 325°F oven 15 minutes, stirring halfway through cooking. Let cool.

2. Mix roasted peanuts, bourbon and vanilla in airtight container. Let stand at room temperature overnight or longer to extract peanut flavor. Strain roasted peanut bourbon through double layer of cheesecloth or coffee filters into pitcher. Reserve peanuts.

3. Place 1 tablespoon of the reserved vanilla bourbon-soaked peanuts in small resealable plastic bag. Close tightly. Pound with a rolling pin or mallet until ground. Pour out onto a small plate. Add sea salt to ground peanuts; mix well. Pour 1 tablespoon of the lemon juice into small shallow dish. Wet outside rims of 4 Old Fashioned (lowball) glasses into lemon juice. Dip into peanut sea salt to coat.

4. Stir vermouth, orange juice and remaining 2 tablespoons lemon juice into the roasted peanut bourbon in pitcher. Fill cocktail shaker half full with ice. Add half of the bourbon mixture to the shaker. Cover and shake until well mixed and chilled. Strain into 2 of the prepared glasses. Garnish each with a maraschino cherry. Repeat with remaining ingredients to make 2 more cocktails.

bourbon 3 1/2 quarts
Vanilla Extract, Pure, 1 Fold 2 tablespoons
Sea Salt, Mediterranean Fine Grind 6 tablespoons
lemon juice 1 1/8 cups
sweet vermouth 6 cups
orange juice or blood orange juice 4 1/2 cups
maraschino cherries 24 eaches
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 450 kcal


Total fat 0.5 g


Saturated fat 0 g


Trans fat 0 g


Cholesterol 0 mg


Sodium 30 mg


Carbohydrate 15 g


Dietary fiber 0 g


Sugars 6 g


Protein 1 g


Chef's Tip: Use the leftover vanilla bourbon-soaked peanuts to make Vanilla Bourbon Candied Peanuts. Mix 3/4 cup firmly packed light brown sugar, 1 teaspoon McCormick Gourmet™ Ground Saigon Cinnamon and 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt in medium bowl. Add the leftover vanilla bourbon peanuts; toss to coat nuts evenly. Spread nuts in single layer on lightly greased baking sheet. Bake in preheated 250°F oven 1 hour, stirring halfway through cooking. Cool slightly and break apart. Cool completely and store in airtight container up to 2 weeks.

Site Search
Recipe Search






Recently Viewed
No Recipe or Products Recently Viewed.
Chef Zone
Sign up for product, trend & recipe guides, operator panels and more. Sign Up Here
our brandsMcCormick CulinaryOld BayZatarainsThai KitchenLawrys