In the Roasted Peanut Old Fashioned, bourbon is infused with the flavours of vanilla and roasted peanuts. Combined with refreshing citrus and rimmed with candied peanuts, this cocktail is a deliciously unexpected libation.

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  • Roasted Peanut Old Fashioned (Makes 4)

  • 2 1/2 cups unsalted shelled peanuts

  • 2 1/2 cups (625ml) bourbon

  • 1 tsp (5ml) Pure Vanilla Extract

  • 1 tbsp McCormick Ground Sea Salt

  • 3 tbsps (60ml) lemon juice, divided

  • 1 cup (250ml) sweet vermouth

  • 3/4 cup (180ml) orange juice or blood orange juice

  • 4 maraschino cherries

  • Pickled Watermelon Shrub Cocktail (Makes 6)

  • 1 1/2 cups (375ml) white balsamic vinegar

  • 6 tbsps store bought pickling spice

  • 500g watermelon, cut into thin wedge-shaped slices

  • 3 cups (750ml) melon liqueur, such as Midori

  • 1 1/2 cups (375ml) gin

  • 1 1/2 cups (375ml) seltzer or club soda

  • Ice cubes

  • Peach and Vanilla Brûlée Cocktail (Makes 4)

  • 1 cup (250ml) peach schnapps

  • 3 tbsps (60ml) lemon juice

  • 2 cups ice cubes

  • 1 tbsp (20ml) heavy cream

  • Vanilla Brûlée Syrup:

  • 3/4 cup sugar

  • 1/2 cup (125ml) plus 1 tbsp (20ml) water

  • 1 tsp (5ml) Pure Vanilla Extract

  • Peach Brulee:

  • 1 medium peach, cut into 8 wedges

  • 1/4 cup sugar


  • Roasted Peanut Old Fashioned:

  • 1.

    Spread peanuts in single layer on lightly greased baking sheet. Roast in preheated 165°C oven 15 minutes, stirring halfway through cooking. Let cool.

  • 2.

    Mix roasted peanuts, bourbon and vanilla in airtight container. Let stand at room temperature overnight or longer to extract peanut flavour Strain roasted peanut bourbon through double layer of cheesecloth or coffee filters into pitcher. Reserve peanuts.

  • 3.

    Place 1 tbsp (20ml) of the reserved vanilla bourbon-soaked peanuts in small re-sealable plastic bag. Close tightly. Pound with a rolling pin or mallet until ground. Pour out onto a small plate. Add sea salt to ground peanuts; mix well. Pour 1 tbsp (20ml) of the lemon juice into small shallow dish. Wet outside rims of 4 Old Fashioned (lowball) glasses into lemon juice. Dip into peanut sea salt to coat.

  • 4.

    Stir vermouth, orange juice and remaining 2 tbsps (40ml) lemon juice into the roasted peanut bourbon in pitcher. Fill cocktail shaker half full with ice. Add half of the bourbon mixture to the shaker. Cover and shake until well mixed and chilled. Strain into 2 of the prepared glasses. Garnish each with a maraschino cherry. Repeat with remaining ingredients to make 2 more cocktails.

  • Pickled Watermelon Shrub Cocktail:

  • 1.

    Bring vinegar and pickling spice to boil in small saucepan for 2 minutes. Strain pickling liquid through cheesecloth-lined strainer into liquid measuring cup. Fold up ends of cheesecloth to form a spice pouch; tie tightly with string.

  • 2.

    Place watermelon slices in large re-sealable plastic bag or jar large enough to hold all of the slices. Pour melon liqueur, gin, pickled vinegar and spice pouch into bag or jar. Seal tightly. Let stand at least 30 minutes to allow flavors to develop.

  • 3.

    For each cocktail, pour 1 cup (250ml) of the pickled melon mixture into tall ice-filled beverage glass. Top each glass with 1/4 cup (60ml) of the seltzer. Garnish with a pickled watermelon slice. Repeat with remaining ingredients to make 6 cocktails.

  • Peach and Vanilla Brûlée Cocktail:

  • 1.

    For the Vanilla Brûlée Syrup, mix 1/4 cup of the sugar and 1 tablespoon (20ml) of the water in small heavy-bottomed saucepan. Cook on medium heat 5 minutes or until the syrup is a dark caramel colour, stirring occasionally. Remove from heat. Slowly add remaining 1/2 cup (125ml) water. Once the mixture is no longer steaming, add remaining 1/2 cup sugar. Cook and stir on medium heat until sugar is dissolved. Stir in vanilla. Set aside.

  • 2.

    For the Peach Brûlée, toss peach wedges and sugar in medium bowl until well coated. Arrange peaches in single layer on large shallow foil-lined baking pan. Brûlée or broil one side of each peach wedge 3 to 5 minutes or until lightly browned. Set aside.

  • 3.

    For the Peach and Vanilla Brûlée Cocktail, mix 4 of the brûléed peach wedges, peach schnapps and lemon juice in large cocktail shaker. Top with ice and heavy cream. Cover and shake until well mixed and chilled. Strain into 4 cocktail glasses. Garnish the rim of each glass with a remaining brûléed peach wedge. Slowly pour about 1/4 cup of the Vanilla Brûlée Syrup over each peach wedge and into the glass. (The syrup will sink to the bottom of the glass.)

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 501kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 5g
  • Carbohydrate 40g
  • Sugar 36g
  • Sodium 334mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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These recipes were provided by McCormick

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