The PB&J: "P-nut-Bourbon Julep" Credit: Andrea Bauer

Challenged with peanut butter by Patrick Henaghan of Michael Jordan’s Steak House, Mike Freeman, a bartender at the Palm, thought of breakfast—he likes his pancakes with peanut butter and maple syrup. “I kind of ran with those two components,” he says. Eventually he arrived at this thermos-ready PB&J, the “P’nut-Bourbon Julep.”

Who’s Next

Freeman has challenged Brendan Smith of Spiaggia with yellow mustard. “No wonder he didn’t tell me,” Smith said. “I hate yellow mustard.”

(Recipe below slideshow.)


2 oz buffalo trace bourbon

1 oz peanut butter mixed with sugar and cream and heated till liquefied

3/4 oz rosemary-infused maple simple syrup

1 egg white

1/2 oz lemon juice

5 dashes fee brothers cherry bitters

rosemary sprig for garnish

Crack open an egg and pour the white into a mixing glass. Add the syrup, lemon juice, peanut butter mixture, bitters, and bourbon. Cap and dry shake, then add ice and shake again. Strain into a chilled martini glass and garnish with a sprig of rosemary.