The Penicillin cocktail, which was created by Sam Ross in the early 2000’s, has become a modern classic amongst many Scotch enthusiasts. In Ross’ version, the cocktail is made with a blended Scotch and a small amount of peated Scotch. In my version, not only is the recipe easy to remember (2:1:1:1) but it also uses ONLY peated Scotch. This may sound intense but I promise the spice from the ginger juice and rich and savoury notes from the buckwheat honey syrup create a perfect balance with the smoke.
Ingredients:
60 ml Laphroaig 10 Year
22.5 ml Ginger Juice
22.5 ml Lemon Juice
22.5 ml Honey Syrup
Method:
Add all the ingredients into a cocktail shaker with ice. Shake for 10-15 seconds until chilled and diluted. Strain into a coupe and garnish with candied ginger.
Additional Notes:
*Ginger Juice: Peel fresh ginger and in a blender blend together 100ml of water with 50 grams of chopped ginger. Fine strain out the pulp. Bottle and refrigerate for up to 2 weeks.
**Buckwheat Honey Syrup: This style of honey is so much more rich and earthy! Simply mix together equal parts of buckwheat honey and hot water. Stir until incorporated. Bottle and refrigerate for up to 4 weeks.
Penicillin [Whiskey Muse Method]
Equipment
- Cocktail Shaker
- Jigger
- Hawthorne Strainer
- Fine Strainer
- Coupe
Ingredients
- 45 ml Laphroaig 10 Year
- 22.5 ml Ginger Juice*
- 22.5 ml Buckwheat Honey Syrup**
- 22.5 ml Lemon Juice
Instructions
- Add all the ingredients into a cocktail shaker with ice
- Shake for 10-15 seconds until chilled and diluted
- Double Strain into a chilled coupe
- Garnish with candied ginger
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