Prepare a rocks glass: Dip one side of the rim inverted on a small plate of caramel sauce. Roll in crushed peanuts.
Combine all ingredients in a shaker with ice and shake vigorously. Strain into glass over crushed ice.
Garnish with a dusting of cocoa powder.
Recipe by Christy Bradley, Virgin Hotels New Orleans
BATCH IT: We added milk to create a holiday-friendly batch recipe. Christy suggests making it the same day you serve.
Combine in a pitcher or empty milk jug:
3 cups Screwball Whiskey
1 cup chocolate liqueur
1/2 cup caramel syrup
1 tablespoon pure vanilla extract
3 cups half and half
3 cups milk
Stir or shake milk jug well to combine and chill. Serve over ice.