Review: Skrewball Peanut Butter Whiskey
Skrewball Peanut Butter Whiskey was created in Ocean Beach California by a bartender and foodie who owned a bar and restaurant known for its band of misfits, black sheep, and skrewballs. He originally combined peanut butter and whiskey to create a shot. He later teamed with his wife to create Skrewball Peanut Butter Whiskey. It is currently produced to their specifications at Le Vecke, a private label distillery in Mira Loma California. It pours to a golden amber color. The aroma is Snickers Blizzard. Additional time in the glass brings out caramel corn, whiskey, pecan, with coffee and cream notes. The sweet vanilla and simple syrup entry is joined by milk chocolate, caramel, and peanuts. It fades with peanut butter, butter pecan ice cream, and vanilla icing. The finish is salty, sweet, syrupy, and oily with corn syrup, peanut butter, coconut, and vanilla custard with a sweet whiskey backing. I would describe the taste of Skrewball Peanut Butter as a Peanut Butter Liqueur more than a Peanut Butter Whiskey. While Skrewball Peanut Butter Whiskey may be primarily consumed as a shot, or on the rocks as a dessert sipper, I believe the strength of Skrewball is in it’s mixability. The Skrewball Peanut Butter Whiskey website is filled with some very tasty drink recipes, including this one.
Skrew Putin
1.5 Oz. Skrewball Whiskey
.5 Oz. Vodka
.5 Oz. Coffee Liqueur
1 Oz. Cream of Coconut
1 Oz. Heavy Cream
Shake With Ice and Strain
Into an Ice Filled Glass
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Made in Mira Loma California
35% Alcohol
Score: 90
Award: Silver Medal