• September 29, 2017

Cocktail of the Week: Teddie's Peanut Butter Dream

Alexis Jesup

The fantastically named Teddie’s Peanut Butter Dream is more than a cocktail: It’s a potable handshake between local makers. The drink, served at Bully Boy Distillers’ Tasting Room, infuses the brand’s own Boston Rum with Teddie Peanut Butter.

It accomplishes this feat through a process called fat-washing. “Fat-washing is a chemical process that rearranges some of the flavor components so that they get more attracted to the alcohol,” explains tasting room manager Alex Koblan.

Translation: Fats are not soluble in water, but they are in alcohol. This process allows the rum to absorb the flavors that the fat holds while skipping the fat itself.

“You want to get the flavor of the peanut butter without the slickness of the fat,” says Koblan.

The duration of infusion depends on how much you like peanut butter: Koblan recommends an overnight infusion but says the blend can sit for a week if you really want to bring out the peanut butter notes. Just remember that it will be playing with the taste of the spirit, too.

“Our rum already has a nice butterscotch flavor component to it, so we don’t have to overwork it,” Koblan says.

The drink is completed by heavy cream, egg white, and—what else?—a healthy spoonful of peanut butter. Hey, we never said this was going to be light.

Teddie’s Peanut Butter Dream
1½ ounces Peanut Butter Fat-Washed Rum*
½ ounce heavy cream
¾ ounce simple syrup
1 egg white
1 heaping scoop Teddie Natural Peanut Butter

Combine ingredients in a cocktail shaker without ice. Dry shake for 12-15 seconds until ingredients are well mixed. Add ice and shake for 7-10 seconds, or until the tin begins to feel cold. Double strain into a coupe glass and serve.

*Peanut Butter Fat-Washed Rum
1 bottle Bully Boy Boston Rum
1 cup Teddie All Natural Peanut Butter

Combine ingredients in a sealed container and let it sit for five hours at room temperature. Place container in freezer and allow mixture to infuse overnight or for up to one week. Remove from freezer, thaw, and strain through a cheesecloth or coffee filter into a new container and seal. Keeps up to one month, refrigerated.

Brian Samuels

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