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Penicillin Cocktail

Penicillin

Susan
In the late 1990's and early 2000's, one bar changed everything. There in New York City, the Penicillin cocktail was born!
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Cook Time 5 minutes
Total Time 5 minutes
Course Cocktails
Cuisine American
Servings 1
Calories 490 kcal

Ingredients
  

  • 2 oz Blended Scotch whisky
  • ¾ oz Fresh lemon juice
  • ¾ oz Honey-ginger syrup *
  • ¼ oz Islay Scotch whisky for the float
  • Slices of fresh ginger for garnish
  • A large ice cube
  • Lemon peel for garnish

Instructions
 

  • In a cocktail shaker, combine blended Scotch whisky, fresh lemon juice, and the ginger-honey syrup.
  • Add fresh ice to the shaker
  • Shake, shake, shake
  • Strain the mixture into a rocks glass filled with a large ice cube.
  • Using a bar spoon, gently pour ¼ oz of Islay Scotch whisky over the back of the spoon to create a float.

Notes

*Fresh ginger syrup:
  • 1 cup / 200g ginger
  • 1/4 cup / 50g water
Blend until a pulp and squeeze through a tea towel until no juice remains. Weigh this liquid and add an equal weight of white sugar.
*Ginger honey syrup:
  • 1 cup / 200g honey
  • 1 cup / 200g water
  • 1/2 cup / 100g peeled and diced ginger
In a small saucepan, combine the honey and water over low heat, Let it simmer for about 5 minutes, allowing the ginger to infuse its essence into the syrup. Remove from heat, strain out the ginger, and let the syrup cool.
**Smoked ginger honey:
  • 1 cup / 200g honey
  • 1 cup / 200g water
  • 1/2 cup / 100g peeled and diced ginger
Bring to a boil, cover and very gently simmer for 10 minutes. Leave to cool to room temperature and add 50ml heavily peated whisky. Strain out ginger.

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 87gProtein: 1gFat: 1gSodium: 60mgFiber: 2gSugar: 54g
Keyword penicillin, Penicillin cocktail
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