Skewered candied ginger
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
|1 1/2 fl oz||Dewar's 12 Year Old Scotch whisky|
|1/2 fl oz||Barrow's Intense Ginger Liqueur|
|1/3 fl oz||Caisteal Chamuis peated scotch whisky|
|2/3 fl oz||Lemon juice (freshly squeezed)|
|2/3 fl oz||Honey syrup (3 honey to 1 water)|
Read about cocktail measures and measuring.
A Whisky Sour with honey richness, subtle smoke and enlivening ginger spice.
The Penicillin cocktail originated as a riff on a Gold Rush
Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam's original recipe (below) calls for ¾ oz honey-ginger syrup in place of ginger liqueur and honey.
SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with Islay whisky.
60 ml Blended scotch
22.5 ml Lemon juice
22.5 ml Honey & ginger syrup*
7.5 ml Islay single malt scotch whisky
*To make honey & ginger syrup
Peel and thinly slice 100grams (3.5oz) of root ginger and place in a saucepan with 1 cup runny honey and 1 cup of water. Bring to a boil, then reduce heat and simmer for 5 minutes. Allow to cool and place in a refrigerator in a sealed container to steep for 12 hours. Strain, bottle and store in the refrigerator.
One serving of Penicillin cocktail contains 220 calories.