Penicillin
Saved by 5 People
About this Cocktail

Sam Ross, Milk and Honey, New York City, 2005

Ingredients:
  • 2 oz Blended Scotch
  • 3/4 oz Fresh lemon juice
  • 3/8 oz Ginger syrup
  • 3/8 oz Honey syrup
  • 1/4 oz Islay Scotch
  • A piece of candied ginger
Preparation:

Combine the blended Scotch, lemon juice, and syrups into shaker. Fill with ice and shake vigorously until drink is sufficiently chilled to and diluted. Strain into chilled rocks glass filled with ice. Float Islay Scotch on top and garnish with the candied ginger.

Ginger Syrup:
Equal parts (by volume) fresh ginger juice and superfine sugar (i.e. 1/2 cup ginger juice and 1/2 cup sugar). Stir in sugar until fully dissolved.

Honey Syrup:
3 parts honey to 1 part water.

0 Comments

Get BarNotes for the iPhone to
discover and share your favorite cocktails.

Login to your account

Don't have an account? Sign Up
x

Sign up for BarNotes

By creating an account, I accept BarNotes Terms of Service and Privacy Policy

x

Retrieve Password

Give us your email address and we will send you instructions to reset it
x
x