For Grand Army’s Mean Girls cocktail menu, Patty Dennison wanted to make a drink inspired by the movie’s Kalteen Bars, which she reimagined as an Old-Fashioned. The toasted oat syrup, oloroso sherry and peanut butter–washed blend of whiskey and rum combine for a cocktail that’s big on warm, nutty flavors reminiscent of granola.
- 1 1/2 ounces peanut butter–washed spirit blend (see Editor's Note)
- 1/2 ounce oloroso sherry, preferably Manuel Aragón Tio Alejandro
- 1/4 ounce toasted oat syrup (see Editor's Note)
- 1 dash Angostura bitters
- small pinch of salt
- Combine all ingredients in a mixing glass with ice.
- Stir, then strain into a double rocks glass over a big rock.
Peanut Butter–Washed Spirit Blend
1 cup peanut butter
1 cup Woodford Reserve Double Oaked bourbon
1 cup Mellow Corn whiskey
1 cup Santa Teresa 1796 rum
Spread peanut butter in a thin layer across the bottom of a deep pan.
Pour the spirits over the peanut butter. Cover with plastic wrap, then let sit for 24 hours.
Pour liquids through a coffee filter to strain, then bottle. Store in the refrigerator.
Toasted Oat Syrup
1/2 cup oats (old-fashioned or quick-cooking styles may be used)
5 cups water
Place oats in a medium sauté pan and toast until golden brown. Constantly move the pan so the oats don’t burn.
Combine toasted oats with water and let infuse overnight. Strain the oat water through a coffee filter and weigh the liquid.
Add twice as much sugar (to create a 2:1 syrup), then bring the mixture to a boil to dissolve the sugar.
Allow to cool, then bottle. Keeps, refrigerated, for up to 2 weeks.