(614) SQRRL Peanut Butter Whiskey Recipe Guide

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(61 4) + SQ R R L PE A N U T B U T T E R WH S K Y A RECIPE GUIDE FOR PEANUT BUTTER LOVERS

NUTTY SQRRL 1.5oz SQRRL Peanut Butter Whiskey 1 oz RumChata .5 oz Godiva Liqueur Shake/Strain/Top with Whipped Cream

STRAWBERRY SQRRL BACON JAM BURGER 1/4 lb bacon chopped 1/4 cup brown sugar 1/2 cup SQRRL Peanut Butter Whiskey 1/4 cup Strawberry Jam Cook bacon until crispy, remove from pan. Remove bacon fat.

Add SQRRL Peanut Butter Whiskey to deglaze pan.

Add brown sugar, Strawberry Jam reduce liquid by 1/2 Take off heat. Add bacon cool to room temp.

Cook 2 1/4 lb beef patties to medium, top with provolone cheese. On toasted Brioche bun add arugula, burgers & top with sauce. Enjoy

This is my

JAM!

Isiah Green & Kalu Ferreira Grandview Cafe • grandviewcafe.com

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OLDE TOWN JAM 1 1/2 oz SQRRL Peanut Butter Whiskey 1 1/2 oz Banana Giffard Liqueur 3 dashes chocolate mole bitters 1 barspoon blackberry preserve 1 barspoon honey vanilla syrup shaken on ice strain & serve in coupe

SQRRL BROWNIES 1 1/2 cups dark chocolate chunks 2/3 cup granulated sugar 1/4 cup unsalted butter 1/2 cup SQRRL Peanut Butter Whiskey 2 large eggs 1 cup all purpose flour 1/2 tsp salt 1/3 cup unsalted peanuts

1/3 cup peanut butter White Whiskey Ganache 1/2 cup heavy whipping cream 1 cup white chocolate chips 1/4 cup SQRRL Peanut Butter Whiskey 3 tsp corn starch

Directions: Preheat oven to 325F. Heat chocolate chunk, sugar, and butter in a saucepan over

low heat. Stir constantly, until fully melted. Remove from heat and stir in the whiskey. Transfer chocolate mixture to a mixing bowl. Whisk in eggs one at a time. Add flour and salt, mix well.

Stir in peanuts and peanut butter chips. Bake for 35 minutes. For Ganache: In a small saucepan over low heat, combine cream, white chocolate chips, and whiskey. Stir constantly until completely melted, mix in about a tablespoon of warm water, blend thoroughly into mixture over low heat. Let cool. Cut brownies into squares, pour ganache over completed brownies and top with a tablespoon of grape or blackberry preserve. ENJOY!

Dani Bailey & Tomi Reichard Olde Town Tavern • theoldetowntavern.com

(61 4) + SQ R R L PE A N U T B U T T E R WH S K Y A RECIPE GUIDE FOR PEANUT BUTTER LOVERS

HOSTING FOR THE HOLIDAYS 2.5 oz SQRRL Peanut Butter Whiskey 4 drops chocolate bitters Orange peel to rim coupe glass Top with Coquito whipped cream Garnish with sprinkle of cinnamon & nutmeg

THE KING'S BELLY 3 lb Pork Belly, skin off ½ tsp Thyme ½ tsp Rosemary ¼ cup Kosher salt 2 tbsp Light brown sugar 2 qts Duck fat SQRRL Gastrique ½ Granny Smith apple 2 tbsp Butter 1 tsp Garlic 1 cup SQRRL Peanut Butter Whiskey ½ cup Shallots

1ea Star Anise ½ cup Light brown sugar

Mix ingredients until well incorporated.

Allow mixture to thicken overnight.

Sautée shallots and garlic in butter to soften. Add diced granny smith apples and cook. Add brown sugar to create caramel. Deglaze with SQRRL Peanut Butter Whiskey and add star anise.

Reduce volume by ½.

SQRRL Glaze

Mix together fresh thyme, rosemary, salt, and sugar. Rub the mixture onto the belly and let dry overnight.

Submerge belly in duck fat and cook for 4-5 hours at 290. Remove and cut into 4 equal parts. Submerge belly into 350 degree cooking oil to crisp. Put the SQRRL gastrique on the plate, belly on top of gastrique, and top with SQRRL Glaze. Light glaze and serve with Brulee’d plantains.

1/2 cup SQRRL Peanut Butter Whiskey 3 tbspl Bourbon smoked sugar 1 tsp Smoked sea salt 2 tsp Xanthan Gum

Jordan Conkey & William Mahoney Smith & Wollensky • smithandwollensky.com

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SQRRL PEANUT BUTTER WHISKEY BBQ BURGER 1 onion (finely chopped) 2 tablespoons minced fresh ginger 2 garlic cloves (minced) 1 cup tomato puree 2 tablespoons ketchup 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 ½ tablespoons Dijon mustard 2 tablespoons honey 2 tablespoons molasses 3 tablespoons pure ancho chile powder 1 canned chipotle in adobo (minced) ½ cup water 2 tablespoons creamy peanut butter Salt and freshly ground pepper

SQRRL BUCKEYE MARTINI 2 oz SQRRL Peanut Butter Whiskey 1oz Godiva Chocolate Liqueur Fill with cream Shaken & served in a chilled martini glass w/a brown sugar rim & fresh chocolate shavings

DIRECTIONS: In a medium saucepan, heat the 1 tablespoon

of oil. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

Add the garlic and cook for 1 minute, stirring. Add the tomato puree, ketchup, vinegar, Worcestershire sauce, mustard, honey, molasses, ancho chile powder, chipotle and water. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, about 30 minutes.

Transfer the sauce to a blender. Add the peanut butter and puree until smooth. Season the barbecue sauce with salt and pepper. Cook two fresh smash burgers, add Cheddar Cheese, Scallions & Bacon - Lettuce, Tomato & Red Onion serve on a toasted bun. ENJOY!

These guys are

NUTS!

Todd Hartley & Javier Alvarez Pat & Gracie's Downtown • patandgracies.com

(61 4) + S Q R R L PE A N U T B U T T E R WH S K Y A RECIPE GUIDE FOR PEANUT BUTTER LOVERS

Jaime North 614 Media Group Designer

BOOZY BERRY BREAD PUDDING 1 tablespoon cornstarch 2 tablespoon water 1 cup orange juice 3 tablespoons honey 2 tablespoons balsamic vinegar 1 tablespoon vanilla 3 cups of mixed berries, fresh or frozen 1 cup milk

1 cup heavy cream 1/2 cup SQRRL Peanut Butter Whiskey 1 cup + 2 tablespoons sugar 1/2 teaspoon kosher salt 8-12 croissants (stale or dried out in oven - torn into bite sized pieces) 2 large eggs + 2 egg yolks

THE SQRRL FRIEND 2oz SQRLL Peanut Butter Whiskey 1oz St.Germain Elderflower Liqueur .05oz Light Agave 1oz Lemon Juice 4 Blackberries (muddled) 3 dashes of Peach Bitters Add ice, shake Strain & Enjoy!

Directions: Preheat to 350. Stir together cornstarch & water - set aside. Over medium heat combine orange

juice, SQRRL Peanut Butter Whiskey, honey & balsamic vinegar. Stir & bring to a boil. Add fruit & cook until softened. Stir in vanilla. Stir in cornstarch mixture & continue to cook & stir until thickens. Set aside. In a large skillet over medium heat bring the heavy cream, milk, 1/4 cup SQRRL Peanut Butter Whiskey, sugar & salt to a simmer. Remove from heat . Fold in 1/2 of berry mixture. Set aside. In a medium bowl whisk together eggs, egg yolks & vanilla. Slowly whisk egg mixture into the hot cream until blended. Strain into a large bowl. Dip croissant pieces into sauce and line greased baking pan with dipped pieces. Cover with foil & bake for 35-40 minutes. Uncover & sprinkle with remaining sugar & return uncovered to bake for 20 minutes. Serve with remaining berry mixture & SQRRL whipped cream. Add heavy whipping cream, 1/4 cup SQRRL Peanut Butter Whiskey & 1/2 cup sugar to blender & blend until mixture is consistency of whipped cream.

Randi Carroll Reader & Bar Manager at DeVine Tastings

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WNGS?!

NUTTY 'NANNA

SPICY PBJ WINGS

2 oz SQRRL Peanut Butter Whiskey 1 oz Giffard Banane Du Brésil Heavy hand of Cocoa Bitters Stirred

1/2 cup grape jelly 1/2 cup creamy peanut butter 1/2 cup SQRRL Peanut Butter Whiskey 2 tbsp water 1 tbsp soy sauce 1 tbsp Sambal salt & pepper Mix all ingredients Toss cooked wings in sauce Serve with celery & enjoy

Served Over Ice w/ honey rimmed Old Fashion glass Rolled in a Sea Salt/Cayenne rim

CITY

Rachel Zaborniak & Chris Shaut

AV R E

T

City Tavern • citytaverncolumbus.com

N

WHSKY