Penicillin
A smoky and spicy Scotch sour balanced with honey and ginger
- 2 ozblended scotch whisky
- ¾ ozfresh lemon juice
- ¾ ozhoney ginger syrup(equal parts honey and ginger juice)
- ¼ ozislay single malt scotch(floated on top)
- candied gingergarnish
- 1Combine blended Scotch, lemon juice, and honey-ginger syrup in a shaker.
- 2Add ice and shake vigorously until well chilled.
- 3Strain into a rocks glass over a large ice cube.
- 4Carefully float the Islay Scotch on top by pouring over a barspoon.
- 5Garnish with a piece of candied ginger.
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Sam Ross created this modern classic at Milk and Honey in New York around 2005. It has become one of the most influential cocktails of the craft revival and appears on menus worldwide.
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