Fall is officially here, so how does a peanut butter, banana, hazelnut, coffee and chocolate cocktail sound to you?

Well, you’re in luck. I’ve teamed up with screwballwhiskey to create a cocktail thats somewhere between a chocolate egg cream and a bourbon fizz. The secret is in the banana, hazelnut-infused cold brew amaro created by my talented friend @schenzelwashington. Its constructed by steeping coffee grounds with banana liqueur, hazelnut extract and amaro for 6-12 hours then fine straining into a vessel of your choice. I can’t think of a more perfect accompaniment to the flavors in peanut butter.

ingredients:

• 1½ oz Whiskey

• ½ oz Cognac VS

• 1 oz Banana/Hazelnut/Cold-Brew Amaro

• 4 Heavy Dashes Chocolate Bitters

• ¾ oz Heavy Cream

• 1 Egg White

• 3 oz Soda Water

• 1 Pinch of Salt

• Cocoa Powder (Garnish)

tools:

• Shaking Tins

• Jigger (Japanese Style)

• Hawthorne Strainer

• Fine Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine all ingredients except the soda water and garnish in a shaking tin with ice. Shake vigorously for 10 seconds. Pour and strain into the shaking tin, dump the ice and dry shake vigorously for another 20 seconds. Pour over a chilled tulip glass. Let the cream settle for about one minute then slowly pour soda water through the cream until the glass is full. Garnish with cocoa powder and add a straw. Serve and enjoy!

Check it out on Instagram:

USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

• Tech gear

• Coffee gear

• Books I recommend

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!