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UB Ginza Old Fashioned 10.5oz| 1 1/2 fl oz | Blended Scotch whisky |
| 1/2 fl oz | Ginger liqueur |
| 1/3 fl oz | Torabhaig Peated Single Malt 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.
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare skewered crystalised ginger for garnish.
- SHAKE all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
- Garnish with skewered crystalised ginger.
Strength & taste guide:
Review:
A Whisky Sour with honey richness, subtle smoke and enlivening ginger spice.
Variant:
The Penicillin cocktail originated as a riff on a Gold Rush
History:
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 100 grams (3.5oz) of root ginger and place in a saucepan with 1 cup of 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 sealed container in a refrigerator to steep for 12 hours. Strain, bottle, and store in a refrigerator. Use within three days.
Nutrition:
One serving of Penicillin cocktail contains 220 calories.
Alcohol content:
- 1.4 standard drinks
- 17.31% alc./vol. (34.62° proof)
- 19 grams of pure alcohol
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