1. Carbonate all ingredients in a soda stream and pour over ice.
2. Garnish with strawberry chocolate.

For the peanut butter-washed rye whiskey:

1. Gently warm smooth peanut butter just enough to loosen its texture, then combine it with rye whiskey in a sealable container, shaking thoroughly.
2. Allow the mixture to infuse at room temperature for 4–6 hours so the peanut oils can bind with the whiskey.
3. Transfer the container to the freezer and chill until the fat solidifies on top, usually overnight.
4. Once fully set, remove the solid fat on top and strain the whiskey through a fine mesh strainer