It may not be as powerful as a flu shot or have the healing properties of the antibiotic it’s named for, but the Penicillin Cocktail is a surefire cure for a chilly autumn night. Originally created by New York bartender Sam Ross, the Penicillin Cocktail takes the warming, soothing flavors of honey, lemon juice and fresh ginger, and fortifies them with a good dose of scotch whisky. And as if that isn’t enough, the drink is topped with a thin pour of headily aromatic Islay malt, which gives the drink a fragrance as alluring as any woodsmoke-laced autumn breeze.
Yield:makes 1 cocktail
Active time:
5 minutes
Total time:5 minutes
Ingredients
- 2 ounces blended Scotch whisky (Famous Grouse works well)
- 3/4 ounce fresh lemon juice
- 3/4 ounce honey syrup (see note)
- 3 slices fresh ginger
- 1/4 ounce Islay single malt Scotch (such as Laphroaig)
Directions
- 1.
Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the blended Scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake untill well chilled, about 20 seconds.
- 2.
Strain into an ice-filled rocks glass (you may wish to double-strain through a fine tea strainer to remove the small flecks of ginger), and pour the Islay Scotch over the back of a bar spoon so that it floats atop the drink.
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