Garnish:
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 | King's Ginger Liqueur |
| 1/3 fl oz | Islay single malt Scotch whisky |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 2/3 fl oz | Honey syrup (3 honey to 1 water) |
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Review:
A Whisky Sour with honey richness, subtle smoke and enlivening ginger spice.
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 100grams (3.5oz) of root ginger and place in a saucepan with 1 cup runny honey and 1 cup of water. Bring to the 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.
Nutrition:
There are approximately 220 calories in one serving of Penicillin cocktail.
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