PENICILLIN COCKTAIL
No new drink of the twenty-first century has gone further in terms of fame than this complex, spicy, smoky turn on a Whiskey Sour.
Provided by Robert Simonson
Number Of Ingredients 5
Steps:
- Combine the blended Scotch with the honey-ginger syrup and lemon juice in a cocktail shaker three-quarters filled with ice. Shake until chilled. Strain into a rocks glass filled with one large cube. Top with the Islay Scotch and garnish with candied ginger.
- To make the honey-ginger syrup, combine 1 cup of honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Refrigerate overnight, then strain, discarding the solids.
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