Peanut Butter Brandy Alexander

For the cocktail:
1 Add all ingredients to a cocktail shaker with ice and shake until chilled. 
6 Strain into a chilled coupe and garnish with a peanut butter wafer cookie dipped in chocolate ganache*, if desired.
7 *You can easily make chocolate ganache by mixing equal parts real chocolate chips and heavy cream. Microwave the mix for 30 second intervals and stir until you reach a smooth, dippable consistency.)
For the peanut butter syrup:
9 In a mason jar, add ½ cup of sugar and ½ cup of hot water. Stir until the sugar has dissolved. 
10 Add ¼ cup of peanut butter and stir until incorporated. Screw the lid on the mason jar and shake hard to fully combine. 
11 Strain mixture through a fine mesh strainer to remove any larger particles. You can strain through cheesecloth for an even silkier end result. Store any leftovers in the fridge for up to two weeks.