Posted on November 15, 2012
The Penicillin, a scotch cocktail made even better by adding honey, was first introduced in 2005 by New York based Milk and Honey bartender, Sam Ross. The cocktail combines ginger honey and lemon to offset the strong scotch flavor, resulting in a perfect blend of sweet, salty, and smokey taste, and one we couldn’t help but share.
2 oz. Scotch
¼ oz Laphroig
¾ oz. Massey Honey ginger syrup (see below)
¾ oz. lemon juice
Combine scotch, honey-ginger syrup, lemon juice, and ice. Shake it like you mean it, then strain into a glass over ice. Float the Laphroig on top and garnish (we garnished this with orange peel, but ginger would be more appropriate).
(For the ginger-honey syrup, we combine 1/3 cup water with 1/2 cup honey, and roughly 1 oz. of muddled or sliced ginger. Heat the mix, slowly bringing to a boil. Simmer for 10 minutes, then let cool).