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Peanut Butter Liquor

CastriesCreamy. Seductive. Senusual. Pure. It’s everything you want in a man, I mean a rum. Castries, a new peanut butter liquor, is one of the best new independent spirits out there. It’s sweet, suprising, and tastes just like a peanut butter milk shake, without all of the ingredients. All this sultry peanut butter liquor needs is a little shake with some ice and you have the ultimate cocktail.

Castries is classified as a Peanut Rum Cream blended of roasted peanuts, cream, and aged rum, to re-create the traditional peanut punch of the Caribbean. Similar in style and texture to a Lassi, this flavorful rum creme mixes well with Patron XO Cafe or Van Gogh Espresso Vodka, and in blended drinks mixed with chocolate syrup like the Peanut Butter Cup.

PEANUT BUTTER CUP RECIPE

 Ingredients

3 oz Castries

1 oz Vanilla Vodka

1/2 tsp Premium Chocolate Syrup

Preparations

Shake Castries & Vanilla Vodka with Ice and strain into a chilled glass with chocolate syrup at the bottom.

 

 

This sensuous drink can be found at bars and restaurants around the world. In New York you can request it at these local hot spots:

  1. 202
  2. Dylan Prime
  3. Guest House
  4. Home
  5. Banc Cafe
  6. Boucarou
  7. One and One
  8. Gin Lane
  9. Bar Fly
  10. Nero
  11. Pescatore
  12. Artica Bar
  13. Calle Ocho

For more info on Castries history and creators visit Hartley Confections.

 

6 Responses to Peanut Butter Liquor

  1. Whoa!!! I feel like all my dreams came true.

  2. This liquor is truly amazing. It’s great alone, when mixed with other liquors or dessert topings, and also reduces into a sauce! What more could you ask out of a liquor? AND it doesn’t even need to be refrigerated!

  3. [...] try one of many tantilizing drinks at a number of New York’s finest bars and restaurants here. You can also get a full assessment of Castries on Scotte’s Rum [...]

  4. I love the site

  5. Sucks that it does need to be refrigerated, but an awesome drink!!!

  6. i love both peanut butter and cheeze as the filling of my morning sandwhich.’*,

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