Home > Cocktails > Recipes: Cinnic and Chili Lime Peanuts, from Pharmacie Bar + Kitchen

Recipes: Cinnic and Chili Lime Peanuts, from Pharmacie Bar + Kitchen

Whether you’re prepping to watch the Kentucky Derby and feeling a little over the mint julep, or gearing up for Cinco de Mayo, try this fine combo, courtesy of Pharmacie Bar + Kitchen mixologist Donny Nelson and executive chef Kenny West.



  • 1 oz Misunderstood ginger whiskey                                                      
  • 1 oz Flor de Caña 4 yr. Añejo rum                                                         
  • .5 oz Brinley Gold Shipwreck spiced rum                                                       
  • .5 oz demerara syrup         

1. Shake all ingredients and strain into coupe.                                                                                                                       
2. Grate cinnamon and toss stick into coupe.


Chili Lime Peanuts


  • 1 quart peanuts, roasted and shelled
  • ½ cup sambal (chili paste)
  • ¼ cup simple syrup
  • Juice of 2 limes
  • Salt, to taste
  • Zest of 2 limes


  1. Preheat oven to 400° F.
  2. In bowl, mix all ingredients (except zest) together making sure to combine well.
  3. Place mixed peanuts on baking sheet and bake for 8 minutes.
  4. After carefully moving nuts around to cook evenly, place back in oven for another 8 minutes.
  5. Peanuts should be slightly darker in color and crunchy.
  6. Let cool, once cool add zest, mix and enjoy!

Pharmacie Bar + Kitchen
398 Bloomfield Avenue
Montclair, NJ 07042

Pharmacie Bar + Kitchen is located adjacent to the Wellmont Theater.

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