After a month of hearing people sing their sober January stories, we’re giving you a much needed dose of medicine in our first cocktail hour feature of February with a recipe for a Penicillin. This smokey scotchy mixture was first created, like many wonderful things, in New York by a bartender named Sam Ross in 2005.
Sure to cure whatever ails you, at first with a whiff of peaty Islay Scotch on the uptake, and then the rich complexities of the honey and ginger syrup mixed with sharp lemon open up on the palette for an ultimately subtly satisfying experience. You’ll need to have your syrups on hand for this cocktail, so be sure to make and chill those ahead of time. If you’re looking for another cocktail that calls for honey syrup, give the Bee’s Knees a try.
We hope you enjoy making the Penicillin cocktail this week.
2 oz. Blended Scotch
1½ oz Laphroaig
¾ oz Fresh Lemon Juice
¾ oz. Honey-Ginger Syrup
Candied Ginger or Lemon Wedge
Mix blended scotch, lemon juice, and syrup in a cocktail shaker filled with ice. Shake mixture until well-chilled and strain into a double old fashioned glass with one large cube of ice. Top with a float of Laphroaig and garnish with a piece of candied ginger or a lemon wheel.