Whiskey n’ Goobers
Whiskey n’ Goobers
2 oz. peanut-infused whiskey*
3-4 dashes Tabasco or other southern-style hot sauce
3-4 oz. Mexican or full strength Coke
peanuts for garnish
To a Collins glass or tall Mason jar, add peanut-infused whiskey and hot sauce. Stir with a long-handled spoon to combine well. Fill the glass with ice cubes, top to rim with Coke. Squeeze lemon wedge over top and garnish with a few more roasted salted peanuts. Sip with a straw.
*Peanut-infused whiskey: To a lidded glass jar, add 1/3 cup salted roasted peanuts and 1 cup bourbon or Tennessee Whiskey (I used Jack Daniels). Let sit at room temperature for about an hour, gently shaking contents whenever you think of it passing by. Any longer than two hours and beware: the whiskey starts to pick up too many peanut oils and gets a slick, oily finish. Strain whiskey through a fine mesh strainer into a clean jar. Discard peanuts, or use them as a yummy topping for fudge sundaes. Makes enough peanut-infused whiskey for four drinks.
The story behind the drink:
Our family just got back from a week-long vacation on North Carolina’s Outer Banks, and stayed at a cute cottage a short walk from the beach in the village of Salvo. Yes, right about where all the shark attacks were happening a couple of weeks ago. Loved the beach time and hanging out with the family, and this history dork reveled in all of the wonderful shipwreck, pirate, and aviation history right at our fingertips. But it was definitely one of those times where this Mama was taking the show on the road: still made breakfast, packed beach lunches, and made dinner most nights. And laundry. That shit never stops, especially with beach gear. Like at home, but sandier.
One of the many upsides to a coastal vacay is access to terrific ingredients. We took the kids crabbing, did some surf casting, and there were a couple of great little seafood markets within a short drive of our place. In this bountiful place of vinegary BBQ and the motherland of shrimp n’ grits, I was definitely in my happy place. Even better, I came back with an unfashionably dark tan (hey! Tan cellulite is much more bearable than whale-belly white cellulite. Just sayin’) and a bunch of southern goods we just can’t get in Utah unless I order through Amazon Prime or I make it myself: peach hot sauce, Duke’s mayo, really good roasted or boiled peanuts.
Being back home, I’ve been wallowing a bit in nostalgia for a taste of the South (um, except for the stifling humidity and mosquitos. I’m happy to live without that shit), and have been playing with flavor combos reminiscent of my years there when I’ve been mixing up cocktails for friends back here in Utah. You know, in between the loads of still-sandy laundry. I don’t remember which of my college friends in Memphis introduced me to throwing a few shell-on roasted peanuts into our Jack n’ Cokes on hot summer afternoons, but I do remember that initial taste of salty-sweet and a little roasted nuttiness being a flavor touch-point that I’ve come back to again and again with fondness. Southerners, especially those in the deep and Delta South, call peanuts “goobers,” a term also used to describe a human especially gifted at being a goofball. Much nicer than being known as an asshat. A couple of these spicy-sweet-nutty cocktails with my girlfriend Amaretto Sour while the kids race around having Nerf gun wars, and I’ll gladly relax into full-on Goober status all long hot afternoon. The laundry can wait.