This is an easy one. And if you like peanuts, you will like this.
Peanut Bourbon
2/3 c. Raw Peanuts (unsalted)
1 1/2 c. Bourbon (or other spirit of your choice)
Remove skins from peanuts, and give just a quick rough chop (not much). Toast the peanuts lightly until they just start to brown and the oils are starting to come out. Set the peanuts aside and allow to cool. Once cooled, add both the peanuts and bourbon to a jar and cap it. Shake or stir, and keep in a cool dark place. Allow to infuse until it reaches your desired taste. We let this infuse for about a month, but you could do a much shorter time. It started to get the peanut flavor very quickly. Strain and filter with cheesecloth, and if desired, with a coffee filter.
* Keep those peanuts after you have strained them! (And stay tuned for a future post about the delicious treats we made with those infused peanuts.)
If you can’t find raw peanuts, you could probably try any unsalted peanuts. Make sure if you do use raw peanuts that you toast them to bring out the flavors. I made another nut-infused liqueur without toasting and it didn’t turn out as well.
Cheers!
Boozed + Infused 
May 21, 2012 at 7:27 am
Very cool, as always. The peanuts would go on ice cream w/ hot fudge at our house (at least for the adults). What cocktail use were you thinking?
May 21, 2012 at 5:30 pm
I was thinking something with chocolate, kind of like a peanut butter cup. I tried one cocktail last week, and it was really tasty, but didn’t have the flavor I was hoping for… Back to the drawing board
May 21, 2012 at 5:40 pm
Creme do cacao maybe? Maybe cassis? We may make this any play around..
May 21, 2012 at 5:59 pm
Please feel free, I always value your input! I tried creme de cacao, but I think I just had too many other ingredients in there. I haven’t had a chance to test it again
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October 12, 2012 at 11:01 am
Great! What kind of Bourbon did you use?
October 14, 2012 at 9:37 pm
Hi there, I just used Jim Beam. I’m sure you could use something nicer, but I think Beam works well in infusions (plus it’s a good price).
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January 25, 2013 at 11:00 am
Let’s say I wanted to make a chocolate peanut butter bourbon (you know… Reese’s Pieces!) would you recommend to do the chocolate bourbon and peanut bourbon separately and then mix before drinking? Or could I throw the peanuts and the cocoa nibs all in the same jar?
February 6, 2013 at 9:31 pm
Hi Kristen, sorry again for the delay in my response. Yes, I would also try doing thechocolateand peanut infusions separately and then combining. They ingredients may have different infusion times, and you don’t really know if one ingredient will over-power the other. You may choose different amounts of each infusion when you are combining them to get just the right flavor. You also may want to add a touch of sweetener to get the Reese’s flavor. Good luck!
July 15, 2013 at 8:19 pm
Thinking about using coffee beans. Have you tried that yet?
July 15, 2013 at 9:02 pm
Hi Ben, yes! We have infused coffee beans, and the result is amazing! Here is the recipe: https://boozedandinfused.com/2012/05/05/coffee-bourbon/
And the best milkshake ever: https://boozedandinfused.com/2012/05/08/coffee-bourbon-milkshake-quite-possibly-the-best-milkshake-you-will-ever-have/
Cheers~
November 17, 2016 at 9:03 pm
I made a peanut-infused bourbon for a recipe I found in a book of Old Fashioned variations. I didn’t like it in the cocktail it called for, but when I paired it equal parts with Barenjager or 2 to 1 with Disaronno, it was incredible. Cheers!