Velvet Peanut Cacao

A silky, clarified milk punch with Skrewball’s roasted peanut sweetness, rich chocolate, bright citrus, and a gentle tea finish. The milk clarification softens the edges while keeping the drink clear and elegant. Ingredients 1½ oz Skrewball Peanut Butter Whiskey ¾ oz cognac ¾ oz fresh lemon juice ½ oz rich chocolate syrup ¼ oz amontillado sherry 2 oz strong black tea, chilled 1½ oz whole milk Glass: Chilled coupe Preparation Stir the whiskey, cognac, lemon juice, chocolate syrup, sherry, and tea together. Slowly pour the mixture into the milk—not the other way around—and let it stand for 30 minutes. Strain through a fine-mesh sieve lined with a coffee filter; pass it through again if needed for clarity. Chill, then serve 3 oz over a large clear ice cube in a rocks glass, or straight up in the coupe. Chocolate syrup: Combine 2 parts sugar, 1 part unsweetened cocoa powder, and 2 parts hot water; whisk until smooth and chill. Makes about ¾ cup; 10 minutes.