I promised myself I wouldn’t write a column about the trendy peanut butter whiskey Skrewball, the one I can’t stop raving about to my friends, because it felt a little like a guilty pleasure, like admitting an obsession with The Bachelor. I consider Skrewball Peanut Butter Whiskey to be the natural answer to Fireball — and, frankly, more drinkable. The brand is the black sheep of the whiskey aisle, a label they wear proudly, as their logo is a black sheep dripping with, I assume, peanut butter.
Calling it “peanut butter flavored whiskey” feels inadequate. It isn’t just “flavored,” it’s made with real peanuts (heads up for those with nut allergies). This creates a magical fusion of peanut butter and whiskey — “two great tastes that taste great together.” Skrewball is the brainchild of peanut butter–obsessed restaurateur Steven Yeng, and it shows.
I consider peanut butter a staple flavor, a unique combination of sweet, savory, and creamy with a hint of salt. I’m not aware of any other peanut-butter-flavored whiskeys and never sought one out. I happened upon a bottle of Skrewball up to camp, where choice was rather limited, but I took a sniff and it smelled like it could be really good. Soon I was telling everyone about it, and found that those already in the know were already fans. These three simple recipes will make you a fan, too.
The PB & J
- 2 oz Skrewball
- ¾ oz raspberry liqueur
- ½ oz cranberry juice
Pour all ingredients into a shaker with ice and shake vigorously, then strain into a coup glass.
The Peanut Butter Cup
- 1 ½ oz Skrewball
- 1 oz chocolate liqueur
Rim a glass with caramel and sea salt. Pour all ingredients into a shaker with ice and shake vigorously, then strain into the glass.
The Skrewy Old Fashioned
- 1 ½ oz Skrewball
- ¾ oz rye whiskey
- Angostura bitters
Pour ingredients in a shaker and stir. Pour over a large ice cube in a rocks glass and garnish with a cherry and orange twist.