COCKTAIL CLUB

Drinkin' Dessert

JUNE 2020

Where the love of mixology and good music combine

As we head into the summer I thought it would be fun to make a dessert cocktail.  Who doesn’t love Rice Krispy treats?  If you don’t, I will pray for your soul!  This cocktail is named after my son who for whatever reason was dubbed “Maurice” by some of his cousins back in the day.  My son loves Rice Krispy treats, and was kind enough to be my taste tester for this libation.  Just don’t tell him I called it Maurice!  

 

Moriece.jpg

Maurice

Flavor Profile:  Peanut Butter Rice Krispy treat

 

Ingredients:

2 1/2 oz Skrewball Peanut Butter Whiskey

1 oz George Dickel Bottled-in-Bond

3/4 oz Tempus Fugit Crème de Cacao

1/2 oz Tuaca

5 oz Heavy Cream

Dollop of Marshmallow Whip

2 dashes Chocolate Bitters

 

Preparation:

 

Add all ingredients to a Boston shaker filled with ice.  Shake for approximately 30 seconds. Strain into a highball glass filled with ice.        

 

Garnish:

 

Skewered peanut butter cup

My Take:

 

When it comes to dessert cocktails vodka seems to rule the roost.  With all the flavored vodkas on the market that is hardly surprising.  Just do an online search for your favorite candy paired with the word martini, and you will be rewarded with a dizzying variety of concoctions ranging from the very delicious to the ridiculously sweet, to the truly bizarre (Skittles Martini?).  Maurice aims to push into the vodka dominated corner of the cocktail world featuring a whiskey tailor-made for this type of libation; Skrewball.  If you like peanut butter you will love this whiskey which is so sweet it borders on being a liqueur.  However, combining this spirit with the Dickel, which has a roasted peanut profile to my palette, is a match made in anti-Mudslide heaven.  I wanted to emulate the joy of eating one of my favorite desserts as a child; peanut butter rice krispy treats.  The other ingredients make this idea a reality with the kicker being the marshmallow whip.  Don’t worry about some of the whip staying in the shaker; you just want enough to strain to give the heavy cream a bit of thickness/sweetness.  I think the end result is a cocktail that can stand toe-to-toe with any Foo Foo dessert martini out there.

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Cheers!

Jim