Muddy Puddle

Recipe from Jill Schulster

Adapted by Betsy Andrews

Muddy Puddle
Jenn Ackerman for The New York Times
Total Time
About 10 minutes
Rating
4(26)
Notes
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Ingredients

Yield:1 drink
  • 2tablespoons roasted peanuts
  • 1tablespoon confectioners’ sugar
  • 1ounce simple syrup
  • 1½ounces bourbon
  • 3ounces iced espresso
  • 3ounces, or more, stout
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

361 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 5 grams protein; 35 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put peanuts and sugar in food processor or clean coffee grinder and grind to powder. Place on small plate, moisten rim of a pilsner glass with some of simple syrup and place in peanut dust.

  2. Step 2

    Pour bourbon, espresso and remaining syrup into a cocktail shaker with ice cubes, shake and strain into prepared glass. Add fresh ice cubes and pour in stout to fill glass.

Ratings

4 out of 5
26 user ratings
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Cooking Notes

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CinSim

This is delicious. I smashed the peanuts with the bottom of a heavy pot and didn’t add sugar to the rimmer. The simple syrup that holds it on was enough sweetness. Also halved the syrup in the cocktail itself. It presents very impressively!

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Credits

Adapted from Jill Schulster, JoeDoe

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