THE PENICILLIN [A MODERN CLASSIC]

I’ve recently decided that one of the ways I would increase my knowledge of spirits would be to compete in as many cocktail competitions as possible. The first few have been a bit rocky, my lack of knowledge on what judges are looking for combined with my nervous shaky hands have not lead to a victory… yet.

However, there are three exciting cocktail competitions coming up in the next week that I am delighted to have qualified for. First up will be the Bacardi Legacy Regional Finals on Wednesday, November 16th, followed by the Bloody Caesar Battle in Whistler on Sunday, November 20th and the Diplomatico World Tournament Regional Finals on Monday, November 21st.

Now my goal is to definitely create a “modern classic” through one of these immersive experiences and I am reminded of one of my favourite modern classics, the Penicillin, created by New York-based bartender Sam Ross.

INGREDIENTS

2.0 oz Blended Scotch Whiskey
0.75 oz Fresh Lemon Juice
0.75 oz Honey Syrup
0.25 oz Smoky (Islay) Scotch
2-3 pieces of ginger (about the size of a quarter)

INSTRUCTIONS

In a cocktail shaker add ginger and muddle. Add the remaining ingredients except for the smoky scotch and add ice. Shake and strain into a rocks glass filled with ice. Float the smoky scotch on top and garnish with candied ginger pieces.