Spice up your cocktail with gourmet eats
Chef Callie Speer's Kick Ass PB Chocolate Cake
Chocolate and Peanut Butter and Jägermeister, Oh My!
I love taking ingredients that give people warm and fuzzy, nostalgic feelings, like Nutter Butters, and incorporating them in recipes that showcase the flavors in a deeper way. In this recipe, the saltiness and flavor of the peanut butter complement the JM cold brew beautifully, making this playful take on “childhood favorites” a little more indulgent and a little more “adult”. The JM cold brew can be an excellent, versatile addition to many different pastries, especially where the flavor of straight Jägermeister, might overpower other flavors. In this particular recipe, the sweetness of the peanut butter and cookies help the bitterness of the JM cold brew and chocolate really shine.
Scroll Down for Callie's Recipe and Cocktail Paired By Nate Laird!
Chef Callie Speer's
Kick Ass PB & Chocolate Cake
Nate Laird's Cocktail Pairing
Nate's Cocktail Inspiration
When Callie first opened her restaurant, we collabed on this really cool cocktail we served in their used Coco Lopez Cans. It had this rad custom sticker serve, and people would order it as it walked by just for the look, but they would enjoy it because it was basically a Jäger Colada. So I wanted to pay homage to that cocktail by doing it up into a super modern take on it crossed with an espresso martini, so it was still tropical but without so much citrus that would draw away from the delicious cake Callie made! Not to mention the two go together so well. The cake with its rich chocolate, coffee undertones, and almost sickly sweet peanut butter flavors from the Nutter Butter crumble goes so well with the whisper of citrus from the Plantation Pineapple, and the bold coffee notes from the Jägermeister Cold Brew and Stumptown concentrate. All tied together with the full-flavored sweetness of the liber & co toasted coconut syrup. These two together are just the best end-of-summer delight you could ask for!
1 Part Jägermeister Cold Brew Coffee
1 Part Plantation Pineapple Rum
1 part Cold Brew Concentrate (Stumptown Recommended)
.25oz Liber & Co Toasted Coconut Syrup
Pinch Of Salt
Garnish: Dehydrated Pineapple
Method: Combine All ingredients into Cocktail Shaker with ice. Shake/Double Strain into Chilled Coupe. Garnish & Enjoy.
Nate's Tips & Tricks:
If you can’t find The Plantation Pineapple Rum or a decent coconut syrup near you, just sub in a coconut rum and make a pineapple syrup. (Can also cheat and use a bar spoon of pineapple topping from your favorite grocer's ice cream section)
1 ½ cup Pineapple
1 cup Sugar
1 Cup Water
Add Pineapple to Saucepan and cover with sugar. Allow to sit for 2-3 hours (or overnight), so the sugar can draw out the juice and begins to look Syrupy. Add water and heat gently until all sugar is dissolved. Pour through a strainer and store in the fridge.