Mike Freeman makes his P'nut-Bourbon Julep | Chicago Reader

Mike Freeman makes his P'nut-Bourbon Julep 

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Challenged with peanut butter, the Palm's Mike Freeman dreams up an adult PB&J
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Andrea Bauer
The ingredients selected to balance out the peanut butter: Buffalo Trace bourbon (for smokiness), rosemary (for garnish), rosemary-infused maple simple syrup (the herb counters the sweetness), Fee Brothers cherry bitters (for tartness), egg yolk (for body), and lemon juice (to tweak the flavors).
Andrea Bauer
Crack open an egg and separate the white into a mixing glass.
Andrea Bauer
Add three-quarters of an ounce of rosemary-infused maple simple syrup, made by combining maple syrup and hot water on a ratio of 1:1 and steeping two sprigs of rosemary in the solution, removing them after two to three days.
Andrea Bauer
Add half an ounce of freshly squeezed lemon juice.
Andrea Bauer
Then add an ounce of the peanut butter mixture, made by combining peanut butter with sugar and cream, then heating until liquefied.
Andrea Bauer
Add five dashes of Fee Brothers cherry bitters. "The fruit element balances out the nuttiness," Freeman says.
Andrea Bauer
Then add two ounces of Buffalo Trace bourbon. "It balances out the maple," notes Freeman. "And is delicious."
Andrea Bauer
Cap and shake in a dry shaker, which will allow the egg white to emulsify.
Andrea Bauer
Add ice and shake some more to finish the froth, then strain into a chilled martini glass.
Andrea Bauer
Garnish with a sprig of rosemary.
Andrea Bauer
Mike Freeman at the Palm
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