Arcadia cocktail

Name: Arcadia cocktail
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 80 ml Bourbon; 40 ml grapefruit juice; 20 ml maple syrup; 2 tsp crunchy peanut butter; 2 tsp redcurrant jelly; 2 tsp Drambuie; 2 tbsp lemon juice; 2 squares of chocolate, to serve

Peanut butter and jam meet a whisky sour in this brain-teasing dessert cocktail from London bar Oriole. Scale up the recipe for a party.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseDrink
Prepare10 mins
Cook-
Total time10 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

80ml Bourbon
40ml grapefruit juice
20ml maple syrup
2 tsp crunchy peanut butter
2 tsp redcurrant jelly
2 tsp Drambuie
2 tbsp lemon juice
2 squares of chocolate, to serve

Stir together the Bourbon, grapefruit juice, maple syrup, peanut butter, redcurrant jelly, Drambuie and lemon juice. Pour into a sealed container and chill for 24 hours. Strain through a fine-mesh sieve into a shaker filled with ice, stir briefly, then pour over ice. Serve with squares of chocolate.

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot