Matt Whiley

Pretzel and Peanut Butter Distillate

Preparation info

  • 500 ml

    • Difficulty

      Easy

Appears in
The Modern Cocktail
The Modern Cocktail

By Matt Whiley

Published 2017

  • About

Used in: Pretzel Manger, Cognac

Ingredients

  • 200 g (7 oz) peanut butter (crunchy or smooth)
  • 750 ml (1½

Method

Place all the ingredients in the evaporation flask of a rotary evaporator. Set the water bath to 50°C (122°F) and lower the pressure until all the liquid has evaporated. Measure the ABV and cut to 40% with filtered water then bottle.