The land of cotton by Stuart White is a nice example of what Foodpairing can lead to. I don’t think Stuart White applied our Foodpairing to combine bourbon and peanut, but if you have a tiki mindsent the chance is very high you will end up with a combination based on Foodpairing. Rum and butter a surprise? No really if you use Foodpairing (and you will find it much more easier).
Not sure how Stuart came up with the combination, but this is how it could work;
Image you live in a place like Georgia where lots of peanuts are grown. Peanut are nut like … almonds. Why not replace the almonds from the orgeat by peanuts?
House-made Peanut Orgeat (by Stuart White):
500 grams skinless blanched Georgia peanuts
800 milliliters water
700 grams sugar
100 milliliters white whiskey
Ok, then you want to know which distilled drink to combine. If it is a tiki drink, you would probably go for rum, but as the list view show you, bourbon and peanut is a better match than rum (ranking indicated).
Top of the list was actually Cointreau. I would make sense to add Cointreau, but maybe that would have been an obvious variation on a mai tai. Fruity notes can also come from eg cherry. But it could also have been pineapple, coconut, mango, but ya…if you want to make a local cocktail that is maybe not an option, from the Foodpairing explorer
indicates that blackcurrant, plum, cranberry, cherry also work.
which makes finally a whisky-peanut-cherry-lime combination.
And more inspiration in the Foodpairing tree;