PB&J On The Rocks
INGREDIENTS
1 ½ oz Iceberg Vodka
1 ½ oz Concord grape juice
1 oz hazelnut liqueur
1 oz black raspberry liqueur
Honey roasted peanut bark (optional, *recipe below)
Mini PB&J sandwich (optional)
Honey Roasted Peanut Bark
1 cup fine sugar
½ cup finely chopped honey-roasted peanuts
DIRECTIONS
Fill a cocktail shaker with ice, add vodka, grape juice, hazelnut and raspberry liqueur. Shake 5 times.
Add 2 large ice cubes to a rocks glass and pour drink over ice.
Garnish with peanut bark, or alternatively garnish with skewered mini peanut butter and raspberry jam sandwiches.
Honey Roasted Peanut Bark
Line a baking tray with parchment paper. Preheat oven to 400°F (205°C).
Smooth sugar evenly over the parchment paper and sprinkle with nuts.
Cook for 8-10 minutes until the sugar has just melted and is a light gold colour.
Remove tray from oven and cool completely. Break into pieces before serving.