Nutcracker Sweet
Recipe courtesy of the National Peanut Board
Ingredients:
1 cup unsalted, dry-roasted peanuts
12 oz. aged rum (best to use Dominican or Puerto Rican rum)
1 1/2 oz. peanut-infused rum (instructions, below)
1/2 oz. crème de cacao
Heavy cream
Preparation:
Rum Infusion
In a sealable jar, cover unsalted, dry-roasted peanuts with dark aged rum. Leave it in a cool, dark place for 4 days. Strain out the peanuts and place in the fridge for another day. Strain through a cheesecloth, and it’s ready to use.
Cocktail
Into a chilled tumbler, add 1 1/2 ounces peanut-infused rum, crème de cacao and ice, then stir and strain into a chilled coupe. Whip some heavy cream using a vigorous 10-second shake, and add a thin layer on top of the cocktail.
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