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one cocktail

  • 1 ounce Plantation 3-Stars rum
  • 1 ounce Red Harbor rum
  • ¾ ounces peanut orgeat (recipe follows)
  • ½ ounce banana liqueur
  • 1 egg
  • Chocolate bitters for garnish
  • Peanut crumbles for garnish
  • Peanut Orgeat (Makes 1½ cups)
  • 1¼ cups water
  • 1½ cups sugar
  • 2 cups Hubs peanuts
  • 1 teaspoon orange flower water
  • 1 ounce vodka

Shake first five ingredients well with ice, strain, and reshake. (This will allow the egg to create a rich, fluffy cocktail.) Strain contents into a chilled coupe and garnish one half with aromatic chocolate bitters and the other with crushed peanuts.

Peanut Orgeat:

Combine water and sugar in a saucepan over medium heat until sugar dissolves. Using a food processor, pulverize peanuts. After the sugar-water has boiled for about 2 minutes, add the peanuts. Reduce heat to low and allow the mix to simmer for several more minutes. Remove from heat and allow mixture to sit at room temperature for 6 hours. Strain through cheesecloth, discarding all solids. Add orange flower water and vodka. Mixture will keep for up to 2 weeks in the refrigerator.


  • Recipe from Megan Deschaine of 492 in Charleston, South Carolina

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