(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