Penicillin
A smoky, honey-ginger cocktail created in NYC — blended scotch with lemon, honey-ginger syrup, and a peaty scotch float.
Ingredients
- 2 oz Blended scotch whisky
- 0.8 oz Fresh lemon juice
- 0.8 oz Honey-ginger syrup
- 0.3 oz Islay scotch (float)
- candied ginger (garnish) garnish
Pairs With
Pair with smoked salmon canapés or a charcuterie board featuring aged cheddar and prosciutto to complement the whisky's smokiness and the honey-ginger's warmth. The peaty scotch float calls for rich, umami-forward appetizers like mushroom tartlets or seared foie gras.
Instructions
Add blended scotch, lemon juice, and honey-ginger syrup to a shaker with ice
Shake vigorously for 15 seconds
Strain into a rocks glass over fresh ice
Float the Islay scotch on top by pouring over the back of a spoon
Garnish with candied ginger on a pick
Tips
Make honey-ginger syrup by simmering equal parts honey, water, and sliced ginger The Islay float adds a smoky aroma — Laphroaig or Ardbeg work great Created by Sam Ross at Milk & Honey in New York