Penicillin cocktail

Difford's Guide
User Rating

Ingredients

Barware

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

220 calories

Styles & Flavours

Bartender

Penicillin cocktail image

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:

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

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.

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