Peanut Butter and Jelly Martini Cocktail Recipe
PB&J Martini Ingredient Checklist
- Cocktail shaker
- Squeeze bottle with narrow tip
- Peanut butter
- Favorite berry flavored vodka
- Hazelnut or walnut liqueur
- Raspberry liqueur
- Fresh strawberries
- Favorite jelly
Comfort food, comfort cocktail
Peanut Butter and Jelly is a comfort food staple, and now it's a popular comfort cocktail as well. The PB&J martini recipe featured here favors quality ingredients, bold flavors and plenty of nutty, berry flavor. For best results, do make sure properly prep the glass with peanut butter and jelly as instructed.
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Peanut Butter and Jelly Martini Recipe
Prep the Glass: Start off with a large, chilled martini glass.
- Mix 1 tablespoon of honey with 1 tablespoon of smooth peanut butter and spread it on a plate. Upend the glass and turn the rim in the dish until the entire rim is covered.
- Next, take a squeeze bottle with a narrow tip and fill it with your favorite flavor of jelly. Starting from the bottom, turn the glass while squeezing an even line of jelly along the inside.
- Step 2 can be tricky. You can also: Add 1 teaspoon of jelly followed by one teaspoon of peanut butter to the bottom of the glass. Next, using a straw or butter knife, 'spread' a line or two of peanut butter along the inside of the glass.
*Alternatively, buy jelly in a squeeze bottle, just be careful when you squeeze it out.
In the Shaker:
In a cocktail shaker filled with ice, combine:
- 1 oz. Raspberry or Black Currant vodka (Skyy or Absolut are good choices.)
- 1 1/2 oz. Frangelico hazelnut liqueur.
- 1 oz. Raspberry liqueur
- 1 oz. Torani Strawberry or raspberry syrup OR
- 2 oz. Strawberry puree*
*For strawberry puree, blend ~1 cup of fresh strawberries with just enough water until thick and smooth.
Shake the mixture vigorously for several seconds. Taste with a spoon or straw, adjust to your taste, then strain and pour into your prepped martini glass.
Peanut Butter and Jelly Martini Upgrade
High quality ingredients can elevate the flavors of this cocktail from delicious and comforting to elegant and decadent. Try the following recipe for a Peanut Butter and Jelly Martini luxury upgrade:
*Prepare the martini glass as before. In a shaker filled with ice, combine:
- 1 oz. Grey Goose Cherry Noir vodka
- 1 1/2 oz. Nocino della Cristina Walnut Liqueur
- 1 oz. Chambord Raspberry Liqueur
- 1/2 oz. Castries Peanut Rum Creme
Stir gently. Pour. Enjoy.
Don't forget the shaker
A Little Peanut Butter History
We call it a nut, but the peanut is actually a legume. That’s right, it’s in the bean family, and using peanuts to make a spreadable paste dates back to the Aztecs. Hundreds of years later, Dr. John Harvey Kellogg created a way to turn raw peanuts into the peanut butter we (almost) know today.
To keep it from separating, Dr. Ambrose Straub added partially hydrogenated oil. The product caught on, and soon more sugar was added to make it more appealing to kids. The original brands? Peter Pan and Skippy.
Pairing the PB&J Martini with Food
The key to pairing cocktails with food is think about associating flavors, or so says Karen Page, author of What to Drink with What You Eat. Karen offers these tips to choose drinks that create a more enjoyable dining, and imbibing, experience:
- Associate flavors. Buttery sauces? How about something with vanilla? Having oysters? Stir up some dry martinis.
- No Need for an Exact Match. Sometimes the best cocktail flavor is one that contrasts with the flavor of the food. Think sweet n’sour, smoky and sweet, or hot and cool.
- Don’t Overwhelm. Choose a cocktail that will complement or enhance the dish. A drink that overwhelms the food will ruin the experience. As Page says, “you wouldn’t have a Bordeaux with sushi.”
- Be bold and experiment. The obvious choices may not be pleasing to your palette, and don’t always work together. Consider how to enhance your taste experience and don’t be afraid to try new pairings.
For the PB&J Martini, an inherently sweet cocktail, food with contrasting flavors may be the best choice. Granted, this is basically dessert in a glass, but if you are going to eat with it, temper the thick nutty flavors and sweetness with these suggestions:
- Strawberries drizzled with balsamic vinegar.
- Granny Smith apples and cinnamon
- Sliced cucumbers with salt and vinegar.
- Wonton soup, or any other clear, brothy soup
Want an even starker contrast? Try shrimp cocktail roasted with garlic and served in a spicy cocktail sauce. Their are endless possibilities, so use your imagination and pour another martini!
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