200 (7 fluid ounce) orange juice or blood orange juice
4 maraschino cherries
Spread the peanuts in single layer on a lightly greased baking sheet. Roast in a pre-heated the oven at 170°C, 325°F or gas mark 3 for 15 minutes, stirring halfway through cooking then allow them to cool.
Mix the roasted peanuts, bourbon and Vanilla Pod (split) in airtight container. Let stand at room temperature overnight to extract the peanut flavour. Strain the roasted peanut and bourbon through a double layer of cheesecloth or coffee filters into a jug. Reserving the peanuts.
Place 1 tbs of the reserved vanilla bourbon-soaked peanuts in small re-sealable plastic bag. Close tightly. Crush with a rolling pin until ground. Pour out onto a small plate. Add the Sea Salt to the ground peanuts and mix well. Pour 1 tbs of the lemon juice into small shallow dish. Wet outside rims of 4 Old Fashioned (low ball) glasses into lemon juice. Dip into the peanut sea salt to coat.
Stir the vermouth, orange juice and remaining lemon juice into the roasted peanut bourbon in the jug. Fill cocktail shaker half full with ice. Add half of the bourbon mixture to the shaker. Cover and shake until well mixed and chilled. Strain into 2 of the prepared glasses. Garnish each with a maraschino cherry. Repeat with remaining ingredients to make 2 more cocktails.
Test Kitchen Tip: To make a non-alcoholic version add the roasted peanuts to 750ml (1¼ pints) brewed black tea with 50g (2oz) caster sugar and a split Vanilla Pod and leave overnight. Then follow the rest of the recipe omitting the sweet vermouth.
Test Kitchen Tip: Use the leftover vanilla bourbon-soaked peanuts to make vanilla Bourbon caramelised peanuts. Mix 100g (4oz) light brown sugar, 1 tsp Cinnamon Ground and ½ tsp Schwartz Sea Salt in medium bowl. Add the leftover vanilla bourbon peanuts; toss to coat nuts evenly. Spread nuts in single layer on lightly greased baking sheet. Bake in the pre-heated at 130°C, 250°F, Gas Mark ½ for 1 hour, stirring halfway through cooking. Cool slightly and then break apart. Cool completely and store in airtight container for up to 2 weeks.