Today's cocktail is credited to Sam Ross at NYC's Milk & Honey in the early 2000s, uses a spirit I'm not particularly fond of and one that is one of my favorites, both in the same category. Scotch whisky: one blended (not a fan), one peaty single malt (major fan), and when combined with ginger-honey syrup and lemon, they make a fabulous cocktail.
To make ginger honey syrup, combine ½ cup each water and honey and a 4-inch piece of ginger thinly sliced or grated. Simmer five minutes, allow to cool and strain.
As the Penicillin has the same basic template as a Gold Rush (bourbon) and a Bee's Knees (gin) this syrup will make an excellent variation on those as well.
The poem? One of my absolute favorites for its wonderful misanthropy!
Happy cocktail everyone! Stay safe!
(music courtesy of bensound.com music)
- 2 ounces blended scotch
- ¾ ounce lemon juice
- ¾ ounce honey-ginger syrup see post for the simple instructions
- ½ ounce Islay single-malt Laphroaig or Lagavulin are my faves
- 1 lemon wheel Mr. Ross suggested a small cube of candied ginger.
- Combine the liquids andy syrups in a glass. Add ice, garnish with lemon wheel.