Penicillin
The PENICILLIN cocktail is well worth the fifteen extra minutes it takes to prepare honey-ginger syrup, a key component to this Scotch whisky drink. The Scotch, lemon juice and honey-ginger syrup combo is attributed to a star lower-Manhattan mixologist, Sam Ross. The drink’s popularity has since traveled the world over. It is a smooth and flavorful way to go when Scotch awaits.
Requirements: Blended “non-smoky” Scotch whisky, smoky single-malt Scotch whisky (Laphroaig or Laguvulin preferred), lemon juice, honey-ginger syrup (detailed below)
- 2 oz. blended Scotch (such as Dewar’s)
- 3/4 oz. (1 pony) fresh lemon juice
- 3/4 oz. (1 pony) honey-ginger syrup
- 1/4 oz. smoky single-malt Scotch
Shake all ingredients except the smoky Scotch with ice and strain over ice into a rocks glass. Gently poor the smoky Scotch over the back of a barspoon or large kitchen spoon to float it on the drink. Optional garnish: lemon peel or candied ginger cube.
Making honey-ginger syrup:
- 1 cup honey (or 1/2 cup honey for smaller batch)
- 1 cup water (or 1/2 cup water for smaller batch)
- 3/4 cup (6 inch) sliced ginger (or 1/3 to 1/2 cup — 3 inch — sliced ginger for smaller batch)
Peel ginger with a spoon and slice (see link below). Add all ingredients to a pot and bring to a boil. Reduce heat and gently simmer, uncovered, for 30 minutes. Remove from heat, strain into a jar and allow to cool before using.
Other Similar Cocktails:
Cooper: https://keetscocktails.com/cooper-2/
Godfather: https://keetscocktails.com/godfather-the/
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