Penicillin Cocktail
The Penicillin cocktail, crafted by Sam Ross in 2005, offers a modern twist on the classic whisky sour. This concoction features a ginger-infused honey syrup, blended with Scotch whisky and a touch of Islay scotch for smokiness. A wintery delight, it balances warmth with a refreshing citrus twist, making it a sophisticated sipper.
Servings: 1
Ingredients
Honey Ginger Simple Syrup
- 1 2-inch piece fresh ginger
- ½ cup honey
- ¾ cup water
- Pinch of salt
Penicillin Cocktail
- 2 oz blended Scotch whiskey
- ¾ oz fresh lemon juice
- ¾ oz honey-ginger syrup
- ¼ oz Islay single malt Scotch,
- Lemon twist, for garnish
Instructions
Make the syrup
- Cut the piece ginger into 3 slices (no need to peel), and place in a small saucepan. Add the honey, water, and a pinch of kosher salt. Bring to a boil over medium-high heat, stirring until honey is melted.
- Remove the pan from the hear and let cool until warm. Transfer to container, cover and refrigerate until cold, preferably overnight. Remove and discard the ginger before using.
Make the cocktail
- Combine the Scotch whiskey, lemon juice, and syrup in a cocktail shaker. Add enough ice to fill the shaker about half full. Seal the shaker and shake vigorously for 30 seconds.
- Fill a rocks or old-fashioned glass with ice. Strain the cocktail into the glass. Top with ¼ ounce Islay single malt Scotch. Garnish with the lemon peel.