Penicillin Cocktail: Smoky Scotch, Honey-Ginger Syrup and Lemon for Crisp Fall Evenings

Make the honey-ginger syrup: combine the honey, water and sliced ginger in a small saucepan. Bring to a boil, then reduce the heat and simmer gently for 5 minutes.

Serves 2

Ingredients

• 1/2 cup (170 g) honey
• 1/2 cup (120 ml) water
• 1 piece (3 inches / 7.5 cm) fresh ginger, peeled and thinly sliced
• 4 ounces (120 ml) blended Scotch whisky
• 1 1/2 ounces (45 ml) freshly squeezed lemon juice
• 1 1/2 ounces (45 ml) honey-ginger syrup (from above)
• 1/2 ounce (15 ml) smoky Islay single malt Scotch, for floating
• 2 large ice cubes, plus ice for shaking
• 2 pieces candied ginger, for garnish

Instructions

1. Make the honey-ginger syrup: combine the honey, water and sliced ginger in a small saucepan. Bring to a boil, then reduce the heat and simmer gently for 5 minutes.
2. Remove from the heat and let the syrup steep for at least 20 minutes (or overnight in the fridge for more bite). Strain into a jar, pressing on the ginger. It keeps refrigerated for up to 2 weeks.
3. Chill two rocks glasses in the freezer for a few minutes while you squeeze the lemon juice.
4. Fill a cocktail shaker with ice and add the blended Scotch, lemon juice and 1 1/2 ounces of the cooled honey-ginger syrup.
5. Shake hard for 12 to 15 seconds, until the outside of the shaker is frosty.
6. Place one large ice cube in each chilled glass and strain the drink over the ice, dividing it evenly.
7. Slowly pour 1/4 ounce of the Islay Scotch over the back of a spoon onto the surface of each drink so it floats on top and you smell the smoke first.
8. Garnish each glass with a piece of candied ginger on a pick and serve immediately. Please enjoy responsibly.
9. The Penicillin is a modern classic, created in 2005 by bartender Sam Ross at Milk & Honey in New York City. It is essentially a whisky sour reimagined as a cold remedy: honey, lemon and ginger are the same things you would stir into a hot toddy, here shaken cold and crowned with a float of peaty Islay malt. Within a decade it had spread to bar menus around the world, and its warming ginger heat makes it a natural fit for the first chilly nights of autumn.

Nutrition (estimated, per serving)

• Calories: 210 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 17g
• Fiber: 0g
• Sugar: 16g
• Sodium: 2mg