Penicillin Cocktail - smoky, spicy, sweet, sour

The penicillin is a modern cocktail that drinks like a classic. Created in 2005 when New York bartender Sam Ross combined a blended scotch with smoky Islay whisky, spicy ginger, sweet honey, and sour lemon. The bold flavors formed a therapeutic blend that was sure to please. The penicillin may not be a cocktail that has withstood the test of time just yet, but I this one's here to stay.

In this recipe, I mix in the peaty Islay whisky before shaking, but a lot of recipes will have you float it on top of the drink at the end. You're in charge here. Try it both ways and see what you like best!

Cheers!

TIME STAMPS
Intro: 0:00
The Booze: 1:21
The Recipe: 3:06
Sips: 6:30

THE PENICILLIN RECIPE
2 oz. (60 ml) Monkey Shoulder Blended Malt Scotch Whisky
1/4 oz. (7.5 ml) Laphroaig 10yr Islay Single Malt Scotch Whisky
3/4 oz. (22.5 ml) fresh lemon juice
3/4 oz. (22.5 ml) honey syrup (3:1)
3-4 slices of fresh ginger
Candied ginger for garnish

THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My go-to large shaking tin: https://amzn.to/33vnMLJ
My go-to small cheater tin: https://amzn.to/3qecbe5
Hawthorne strainer: https://amzn.to/2VBUSWh
Fine mesh strainer: https://amzn.to/3xRaW7I
Muddler: https://amzn.to/2VqXZjr
Juicer: https://amzn.to/3ocobut
Anvil ice pick: https://amzn.to/33K6omC

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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨

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