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A peanut butter whiskey sour gets a makeover with goat cheese and a homemade sour cherry mix.
I have always been a beer drinker for the most part. And I still am a beer drinker, but I’ve gotten into craft cocktails a lot lately. It’s a lot like cooking — there are easy, simple, and classic recipes. But there are those where some experimentation is necessary, and it doesn’t always work out. I still have nightmares about the cake-infused vodka I tried.
This was one such experiment, and it also involves infusion. But this time, my liquor of choice was Sqrrl Peanut Butter Whiskey. And goat cheese. For real.
If you’ve ever had peanut butter whiskey, then you know it is delicious with some chocolate liqueur. It’s also amazing in your morning coffee if that’s how you like to start your day. Not that I’ve ever done that.
But it has the potential for more. In this case, goat cheese. It’s easy — you take a log of goat cheese and a bottle of PB whiskey. Put the cheese in a jar, pour the whiskey over top. Seal it up and let it sit. A few days is good. But if you can let it go a week or two, that’s even better. Leave it at room temperature and shake every other day or so.
Now, this will not look pretty. The goat cheese will melt into the whiskey and will look like sludge. But when you open it up, it will smell amazing. Like peanut butter but with a creamy tang. It sounds very weird. But it’s delicious.
It’s delicious on its own, but when you mix it with an easy sweet and sour mix, it’s like a drink you’ve never had before, even if you’ve had a peanut butter whiskey sour. Make this up for a party, and you are guaranteed friends for life.
Peanut Butter Goat Cheese Cherry Whisky Sour
A peanut butter whiskey sour gets a makeover with goat cheese and a homemade sour cherry mix.
Equipment
- Strainer
Ingredients
Goat cheese infused whiskey:
- 1 750 ml bottle Sqrrl Peanut Butter Whiskey
- 8 ounces goat cheese
Sour cherry mix:
- 1 cup sugar
- 1 cup water
- Peel and juice from 2 lemons
- Peel and juice from 2 limes
- 1 cup tart cherry juice
To serve:
- Cinnamon sugar
Instructions
- To make the whiskey, combine the whiskey and goat cheese in a 1 quart mason jar. Seal, shake and let sit at room temperature for 1 week, up to 2. Shake every other day or so.
- After it has infused, put the jar in the freezer and freeze until goat cheese is solid.
- Remove from freezer, and puncture the frozen cheese layer with a knife.
- Pour the whiskey through a cheesecloth lined strainer.
- To make the sour mix, combine the sugar and water in a saucepan. Add the lemon and lime peels. Bring to a boil and cook until sugar is dissolved. Turn off heat, cover and let sit for 10 minutes. Strain to remove the peels.
- Combine the lemon, lime, an cherry juice and add it to the strained syrup. Let cool.
- To make the cocktail, combine 2 ounces finished whiskey and 1 ounce cherry mix in a cocktail shaker with ice. Shake and strain into a coup glass. Garnish with a sprinkle of cinnamon sugar.
- Serve immediately.
Notes
Storing leftovers: Store both the whiskey and the cherry mix in the fridge and use within 2 weeks.
Tried this recipe?Let us know how it was!
