If you’re looking for a one-of-a-kind whiskey drink, this peanut malt flip cocktail recipe delivers a delightful surprise. Invented by Angus Winchester in 2006 for the M Bar at Hong Kong’s Mandarin Oriental Hotel, it combines scotch, peanut butter, cream, and an egg for a rich, creamy, and unexpectedly harmonious flavor. Despite these unusual ingredients, the cocktail blends so seamlessly that you might forget you’re sipping a whiskey-based drink. Plus, each serving has about 11 grams of protein, so in many ways, it’s like enjoying a high-protein snack in a glass.
Ingredients
- 2 oz single malt scotch (Macallan 12, Talisker, or Aberlour work well)
- 1 oz cream (or a rich plant-based milk, if preferred)
- ½ oz simple syrup (adjust to taste)
- 1 fresh egg
- 1 tablespoon natural peanut butter (just peanuts and salt, if possible)
- Freshly grated nutmeg for garnish
Directions
- Start with a dry shake: Add scotch, cream, simple syrup, egg, and peanut butter to a cocktail shaker without any ice. Shake for about 5 seconds. This step emulsifies the egg and helps the peanut butter blend smoothly.
- Add ice: Once the mixture is well-combined, add a handful of ice cubes to the shaker.
- Shake it cold: Shake vigorously for about 10–15 seconds to chill the drink and create a creamy texture.
- Strain and garnish: Strain the mixture into a chilled coupe or rocks glass. Top with a light dusting of freshly grated nutmeg. Enjoy immediately.
Tips & Variations
- Experiment with scotch: A sherried single malt like Macallan or Glendronach will enhance the drink’s natural sweetness. If you want a hint of smokiness, choose a lightly peated variety.
- Adjust the sweetness: Dial up or down the simple syrup depending on how sweet you like your cocktails.
- Go plant-based: If you prefer a non-dairy version, opt for a creamy plant-based alternative. Make sure it’s as rich as possible to maintain that lush mouthfeel.
- Make a bigger batch: Multiply the recipe for a party. Just remember to dry shake first, then add ice and shake again before pouring.
Nutrition facts
While exact numbers vary based on ingredient brands and measurements, you can expect:
- Around 11 grams of protein, largely from the peanut butter and egg
- A moderate amount of healthy fats from natural peanut butter
- Some additional calories from cream (or plant-based substitute) and sugar in the simple syrup
Final thoughts
Trying this peanut malt flip cocktail recipe is a fun way to shake up your usual whiskey routine. Despite its offbeat ingredient list, the cocktail resonates with smooth, creamy flavors that make it a conversation starter at gatherings or a cozy holiday treat. Whether you stick with the classic scotch and cream combination or explore plant-based alternatives, you’ll be surprised at how well peanut butter and whiskey come together.
Frequently asked questions (FAQs)
-
Can I use a blended scotch instead of a single malt?
Absolutely. You can use a blended scotch if that’s what you have on hand. It may adjust the flavor slightly, but the process and overall taste remain delightful. -
How do I store leftover cocktail mix?
Because this drink contains raw egg, it’s best to mix and enjoy it immediately. If you must store it, keep it in the fridge for no longer than 24 hours, in a sealed container. -
Can I skip the egg?
The egg gives the cocktail its silky texture and helps emulsify the peanut butter. If you’re concerned about using a fresh raw egg, you could use pasteurized eggs or egg alternatives that provide similar body and foam. -
Is there a vegan version?
For a vegan-friendly version, you’d need an egg substitute that can create a frothy texture (such as aquafaba) and a rich plant-based milk. The flavor won’t be exactly the same, but it’s still a fun twist on the original recipe.
