Penicillin Cocktail Recipe

The honey-ginger syrup can be made in advance. Preserve the extra syrup in an airtight container; it can last up to a month in the fridge.

For the honey-ginger syrup:

• ½ cup honey
• ½ cup water
• 3-inch piece of fresh ginger root, peeled and chopped

For the cocktail:

• 2 ounces blended scotch
• ¾ ounces fresh lemon juice
• ¾ ounces honey-ginger syrup
• Ice cubes
• 1 splash (about ¼ ounce) Islay single-malt scotch
• Optional: Candied ginger, for garnish

1. 1

   Make the honey-ginger syrup: In a small saucepan over medium heat, add the honey, water, and ginger. Stir until mixed, then bring to a boil. Reduce heat and simmer for five minutes. Allow to cool before using in cocktails.

2. 2

   Pour the blended scotch, lemon juice, honey-ginger syrup, and ice into a cocktail shaker.

3. 3

   Shake until chilled.

4. 4

   Strain the mixture into a chilled rocks glass filled with fresh ice.

5. 5

   Carefully pour the Islay scotch over the cocktail (this can be done by pouring the drink over the back of a bar spoon) so that it floats atop the drink. Garnish with candied ginger, if desired. Serve cold.

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