![]() ![]() The beauty of this drink is that moment of smoky whisky cut with lemon oils that greets you but quickly fades into the sharpness of the ginger and velvet of the honey. I could drink about five of these, if that’s what a cold winter’s day demanded of me. It should rest the whisky nicely on top of the cocktail. ![]() I then gently pour a little bit of whisky on the back of the spoon. I hold a bar spoon over the cocktail so that the bowl of the spoon is facing down. Ingredients: oz Fiery Ginger Syrup 1 oz blended scotch. Spritz the oils from the lemon peel over the drink, rub the peel around the glass, and then drop the peel in as a garnish. The penicillin cocktail highlights scotch whisky and ginger syrup in this new American classic.Float the smoky whisky over the cocktail.*.Strain the cocktail into the waiting rocks glass over the ice. ![]() Top with ice, secure lid, and shake vigorously until the outside of the shaker is frosted over.Add the blended scotch, lemon juice, and syrup to the shaker.The next day, run the syrup through a sieve (making sure to press down on the ginger to get all those juices) and into a waiting bottle.Pour the syrup into a jar or Tupperware, cool in the fridge overnight.Bring to a low simmer while stirring occasionally for five minutes.Grate a 2-inch piece of ginger and add it to the pan.Add 1 cup water and 1 cup honey to a small pan.If you don’t have a cocktail shaker, just use a jar with a lid. You don’t need much to make it in your kitchen either. It adds this sharply spicy yet sweetly honeyed depth to the cocktail that helps it really pop.īesides that, this is a pretty straightforward shaker. The marrying of fresh ginger to the honey cannot be skipped. The second element is the honey-ginger syrup (we’ll explain how to make it below - but it’s easy, don’t worry). It adds this really vibrant opening to the drink that soon fades into the sweeter flavors that define the rest of the cocktail. Then, there’s a smoky or peated scotch float that goes over the cocktail at the end. The base of the cocktail is a blended scotch, usually a sweeter one. This penicillin cocktail recipe is simple, elegant, and a great way to wind down after a long day. Add in honey syrup for a touch of sweetness and garnish with a slice of ginger. There are two key elements at play with this cocktail. The richness of our 12-year aged Pendleton® 1910 Whisky balances out the bitter tartness of fresh grapefruit juice. It’s medicinal at its core with all that honey, ginger, and lemon, while still feeling like a well-rounded professional-level cocktail. Think of it this way, the penicillin is kind of like an ice-cold hot toddy. The mix of scotch, honey, ginger, and lemon also really hits well this time of year, with the snow falling and the air icy cold. ![]()
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