P.B. & Gin

  • Bartender
    James Kelsey
  • Bar
    Paper Daisy
  • Location
    New York City, New York, USA


  • 45ml peanut butter-washed Brockmans Gin*
  • 30ml sweet vermouth
  • 15ml bitter aperitivo
  • 1 bar spoon Maraschino liqueur


  1. Add all ingredients to a mixing glass, and fill with ice
  2. Stir for 15-20 seconds, until the mixing glass is cold
  3. Strain into a chilled coupe, and garnish with a lemon twist
  4. *TO MAKE THE PEANUT BUTTER-WASHED BROCKMANS GIN Take a 1 lb/1.13 kg container of peanut butter, and spread it in a sealable container–ideally a wide, shallow one, to get as much surface area of peanut butter as possible. Pour in a bottle of Brockmans Gin, and cover with plastic wrap or lid. Let sit overnight (12 hrs minimum). The following day pour the finished gin through a coffee filter, chinois or the finest straining utensil you’ve got.