Penicillin


You'll need

30 ml blended Scotch whisky 10 ml peated single malt Scotch whisky 20 ml fresh lemon juice   Honey ginger syrup 150 ml honey 1 thumb-sized piece of ginger, peeled and thinly sliced

Method

  • 01
  • For honey ginger syrup, stir honey into 150ml hot water in a small saucepan over medium heat to dissolve. Add ginger, simmer gently to infuse (10 minutes), then strain and cool. Syrup will keep, sealed and refrigerated, for up to 1 month.
  • 02
  • Add whiskies, lemon juice and 20ml of honey ginger syrup to a shaker half-filled with ice. Shake, strain into a cocktail glass and serve.

We've adapted this from the modern classic of the same name that Australian bartender Sam Ross popularised at Milk & Honey in Manhattan. The combination of a smooth blended Scotch and an Islay single malt is what makes it. Ross uses Famous Grouse and Laphroaig; we've been playing with Chivas Regal mixed with the magic of Ardbeg. In the original recipe, the drink is poured over a single large ice cube in a tumbler and garnished with crystallised ginger. Pictured with caramelised onion, Roquefort and walnut dip.

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

Featured in

Nov 2009

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