Penicillin

The Penicillin cocktail is a smoky, spicy mix of Scotch, honey and ginger. Created by New York bartender Sam Ross, this modern classic cocktail has a strong kick with a sweet finish, which makes it an intriguing drink for both whisky and cocktail lovers.

Ingredients

• - 2 ounces of blended Scotch whisky
• - 3/4 ounce of fresh lemon juice
• - 3/4 ounce of honey-ginger syrup
• - 1/4 ounce of Islay single malt Scotch
• - Lemon wheel and candied ginger (for garnish)

Preparation

• 1. To make honey-ginger syrup, combine equal parts honey and water and bring to a boil. Add fresh ginger and let it simmer for 5 minutes. Once it cools down, strain the mix to remove ginger.
• 2. Add the blended Scotch, fresh lemon juice and honey-ginger syrup into a shaker with ice and shake until well-chilled.
• 3. Strain the cocktail into a rocks glass filled with large ice cubes.
• 4. Top off with Islay Scotch.
• 5. Garnish with a lemon wheel and candied ginger.

Serving

• Penicillin cocktail is best served immediately while it's still cold. The smoky aroma from the Islay Scotch topping infuses well with the spicy sweetness of honey-ginger mix, creating a robust flavor that doesn't fade even as the cocktail settles.

Tips

• - The choice of Scotch whisky in this recipe is crucial. The sharp contrast between the sweet, spicy blend of the honey-ginger syrup and the peaty smokiness of the Islay plays a significant role in the overall flavor and experience of this cocktail.
• - You may adjust the amount of ingredients to suit your taste preference. If you like your drinks a little sweeter, add extra honey, or use less if you want to tone down the sweetness.
• - Experiment with different types of Scotch to find your preferred version of the Penicillin Cocktail.
• - Chill your glasses before serving for an even cooler cocktail.