Dry roasted peanuts may be a classic bar snack, but here Matt Whiley goes one step further and daringly uses them to imbue cognac with a subtle sweet and smoky flavour. This whip-smart cognac cocktail recipe is easily whipped up, so keep in mind for the busy festive season, especially once you have infused the cognac.
Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea. Now heading up his own venture, he creates stunning, imaginative plates with remarkable depth of flavour.
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To prepare the dry roasted cognac, add the dry roasted peanuts to the cognac and leave to infuse for 4 hours. Pass through a fine strainer into a clean bottle. This infused cognac will yield 14 cocktails
35g of peanuts, dry roasted
cognac, 1 bottle (700ml)
To assemble the cocktail, fill the glass with ice to chill. Remove the ice and pour in 50ml of the infused cognac, bitters and sugar syrup. Stir to combine and serve
7.5ml of sugar syrup
3 dashes of Peychaud's bitters
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