I was recently in Portland, Oregon giving a talk at a cocktail bloggers’ convention. Yes, these exist. Cocktail bloggers are a fun bunch (depending on your definition of fun) of people who tend to get geeky on very particular subjects. These include making all 900 recipes in a classic cocktail book, studying one spirit with intense dedication, or just rating everything that goes into one’s mouth. (My personal pet project is making great ice.)
When the cocktail bloggers get together, whether online or in person, interesting drinks happen. There is always some friendly competition to see who can take the most creative drink pictures, who can find the first written reference of a particular cocktail in vintage cocktail books, or who can make the best cocktail out of an unusual ingredient.
The Pinky Nutscadero is a cocktail I came up with during one of these challenges. The primary flavor of the drink comes from a rum-based peanut liqueur that is surprisingly delicious. (Drinkable peanuts: Who knew?) It is also quite thick and creamy, so I thinned it out with gin, and then added a couple of dashes of bitters to give it some complexity with its anise and gentian notes. The bitters are also responsible for the great pink color.
It is a strange drink, I admit, but I like it. Whether or not you do will probably depend on your feelings about peanut liqueur. Either way you’ll probably have an opinion about it, which you should feel free to share in the comments here or on your own cocktail blog.
by Camper English
1.5 fl. oz. Gin (I used Beefeater Summer Gin)
1 fl. oz. Castries Peanut Liqueur
3 dashes Peychaud’s Bitters
Shake all ingredients with ice, strain, and serve up in a cocktail glass.