2 oz Gin, CH London Dry (Infused with Lapsang Suchong)
1⁄2 oz Ginger syrup
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup

Build in Shaker, Shake and strain into rocks glass over fresh large ice.


Infuse gin with Lapsang Suchong Tea with 3 Tblsp per bottle for 25 minutes


Sam Ross' Penicillin cocktail uses scotch, this subs tea gin for that ingredient.

Cocktail summary
Created by
Kyle Davidson, CH distillery, Chicago, IL
Is the
author's original creation
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