Penicillin cocktail

Difford's Guide
User Rating

Ingredients

Barware

Old-fashioned glass
Measuring jigger
Bar spoon
Shaker
Strainer

Nutrition

136 calories

Styles & Flavours

Bartender

Penicillin cocktail image

Garnish:

Candied ginger

How to make:

STIR honey with lemon juice in base of shaker until honey is dissolved. Add other ingredients, SHAKE with ice and strain into ice-filled glass (preferably over a chunk of block ice).

2 spoon Raw runny honey (preferably orange blossom)
12 fl oz Freshly squeezed lemon juice
23 fl oz Lagavulin 16yo Islay single malt whisky
23 fl oz Dewar's 12 Year Old Scotch whisky
12 fl oz King's Ginger Liqueur
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Comment:

Smoke and honey with subtle spice and plenty of Scottish attitude.

About:

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.

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