Cuando el sándwich de mantequilla de maní y mermelada se encuentra con el alcohol: Cómo convertir tu bocadillo favorito de la infancia en una bebida alcohólica

An innovative cocktail can be totally hit or miss, but your chances of success increase when you base the drink on a classic. Looking for your next boozy experiment? Meet the PB&J cocktail: a drink inspired by that beloved childhood sandwich. Wanna know how it's made? We spoke with Kat Gallardo, master bartender at Four Flamingos: A Richard Blais Kitchen, to get the inside scoop.

The PB&J cocktail comes together quickly behind the bar because there are a few kinds of alcohol that fulfill this flavor combo. "The simplest and most common method typically features peanut butter whiskey, such as Skrewball, paired with Chambord, a black raspberry liqueur," says Gallardo. You could also create a punchier version using cranberry juice instead of Chambord for one of the best juice mixers for peanut butter whiskey. Regardless, the result will resemble a "dessert-style Old Fashioned with a touch of walnut bitters."

If you're lacking those ingredients, Gallardo says, "the next best option is infusing the spirit at home, with either whole peanuts or peanut butter." Start with a vodka or bourbon, then combine it with the peanuts in an air-tight jar before letting it sit for three days, shaking occasionally. Then strain with a mesh cloth before mixing with other liquor. "This method is highly recommended over purchasing a pre-infused spirit," says Gallardo, and it's great for putting your own spin on the PB&J drink. Note you can also try this with other spices for bold infused cocktails of any kind.

Elevating the PB&J cocktail

One way to take your PB&J cocktail up a notch is by fat washing. According to Kat Gallardo, "fat washing is a technique that infuses spirits with flavors from fats and oils, adding complexity, richness, and a smoother mouthfeel to cocktails." The process takes less time than infusion — only 24 hours instead of multiple days — and gives your cocktail the one thing it's missing: edamame. Gallardo says she "would use sesame oil to fat-wash bourbon, giving the spirit a nutty, velvety texture." Other common fats used in this technique include bacon fat, coconut oil, and butter, which can make a cocktail more or less savory depending on preference.

The reason for adding the sesame fat wash is to extract a more complex flavor from the whiskey that isn't just basic peanut butter. "With that sesame fat-washed bourbon paired with Chambord and a dash of raspberry purée, you'd have a PB&J cocktail like what you would find on [a professional] menu," says Gallardo. The result is a well-balanced drink with more depth and nuance, but still upholding that classic taste combo. And for presentation, Gallardo suggests serving this cocktail "straight-up like an old-fashioned or shake and serve it up in a coupe. Garnish with something fun, like a peanut brittle or a bruleed raspberry!" Playing into the childhood theme with a creative garnish, or even serving it in a cleaned out peanut butter jar, will leave guests feeling nostalgic, entertained, and satisfied.