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Giacomo Gianniotti’s recipe, good for 23 oz: warm 10 oz of peanut butter, mix with 30 oz of aged rum, and bring to a gentle boil. Take it off the heat, cover with plastic wrap, and let infuse for at least an hour. Pour into a metal container and put into the freezer. When the oil completely solidifies and rises to the surface, separate from the liquid, filter twice using a fine sieve and cheesecloth. Pour the finished bourbon back into the bottle.