Brian Bartels, New York, New York.
"This cocktail was created for Harry Dean Stanton, quiet king of the silver screen. Not because he's known for any roles where he eats peanuts or peanut butter; just because if I had a little extra peanut butter, I would be obliged to share it with Harry Dean. Kris Kristofferson once wrote music lyrics about Harry Dean, proclaiming, ‘He's a walking contradiction, partly truth and party fiction.'
Feel free to substitute Herradura reposado tequila, which has a peanutty profile, for the vodka, or any jam you'd like for the strawberry (I prefer strawberry, as I am still eight-years-old). The peanut infusion time depends solely on how nutty you want it to be. Good things come to those who wait, all you undiscovered film stars." ~ Brian Baretls.
45 ml peanut-infused vodka or tequila
120 ml tomato juice
1 1/2 Tbs strawberry jam
20 ml cholula hot sauce
15 ml freshly squeezed lemon juice
1/2 tsp Worcestershire sauce
Seasoned Peanuts (makes 135 g):
1 Tbs cayenne pepper
1 Tbs paprika
135 g dry-roasted peanuts
Peanut butter dipped celery stick
3-4 turns of freshly ground black pepper
Preheat the oven to 93°C/200°F/lowest possible gas mark. Mix the cayenne and paprika in a small bowl, then toss with the peanuts. Transfer to a baking sheet and roast for 12–15 minutes. Leave to cool. Store in an airtight container for up to 1 week.
P B and J, and Mary Cocktail:
Combine all of the ingredients, except the garnish, in a cocktail shaker filled with ice. Shake until the fruit jam is fully combined. Strain into an old-fashioned glass filled with ice. Garnish with the seasoned peanuts, peanut butter-dipped celery stick and pepper. Best to keep the peanut butter end of the celery stick outside of the liquid.
Credits: Images and recipes from The Bloody Mary by Brian Bartels (Jacqui Small RRP $27.99).
Photo Credits: Images and recipes from The Bloody Mary by Brian Bartels (Jacqui Small RRP $27.99).