Phenoxy Penicillin
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Phenoxy Penicillin
Photographed in a New Era Rocks
| 1 oz | Blended Scotch whisky |
| 2⁄3 oz | Torabhaig Peated Single Malt Whisky |
| 2⁄3 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Ginger liqueur |
| 1⁄2 oz | Honey syrup (3 parts honey to 1 water by weight) |
| 1⁄6 oz | Amaro Montenegro |
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare garnish of skewered candied ginger & mist with 3 sprays of peated whisky.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Allergens:
Recipe contains the following allergens:
- Amaro (e.g. Montenegro) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
The smoky peated whisky, ginger and honeyed citrus flavours of Sam Ross' original Penicillin with a splash of bittersweet amaro.
History:
Created in May 2023 by yours truly at the Clocktower in Rye, England. This riff on a Penicillin cocktail is so named due to 'Phenoxymethylpenicillin' being an antibiotic and 'phenols' being compounds that contribute to the flavour of whisky.
Nutrition:
One serving of Phenoxy Penicillin contains 210 calories
Alcohol content:
- 1.3 standard drinks
- 17.95% alc./vol. (17.95° proof)
- 18.8 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Of course - it's still a delicious drink! Just the original Penicillin is absolutely divine.