Peanut Liqueur Recipe D.I.Y. - Build The Bottle Liqueur

Peanut Liqueur Recipe D.I.Y.

Peanut Liqueur Recipe D.I.Y.
Peanut Liqueur Recipe D.I.Y. Just a simple yet powerful drik!

Peanut Liqueur Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Peanut Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is the most awesome tasting Peanut Liqueur Recipe in the world.


  • 2/3 cups of Raw Peanuts (unsalted)
  • 1 1/2 cups of Bourbon

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 


Remove the shell and skin from peanuts, give them a quick rough chop leaving them chunky.

Toast the peanuts lightly until they start turning brown and the oils are starting to come out. 

Set the peanuts aside and allow to cool. Once cooled, add both the peanuts and bourbon to a jar and cap it.

Aging, Straining, filtering, and Drinking Your Peanut Liqueur

Age your Liqueur for 1 month in a cool dry place.

After 1 month strain the liquid its time to strain the liqueur.

Strain the beets through a cheesecloth to remove the pieces.

It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the remaining liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

(as a side point eat those peanuts they are delicious!)

Congratulations, You Have Completed Making this Awesome Peanut Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Photo by Sketch on Unsplash

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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