Penicillin

1 2⁄3 oz Blended Scotch (Compass Box Asyla)

2⁄3 oz Lemon juice

2 t Honey syrup (3:1 with hot water)

2 t Ginger juice (sweetened 4:3 with white sugar)

2 t Islay Scotch (Compass Box Peat Monster, as float)

Instructions

Shake, strain, float. Garnish with a slice of either fresh or candied ginger on a pick

Cocktail summary

Created by

Sam Ross, Milk and Honey

Year

2005

Is an

authentic recipe

Reference

http://www.shakeandstrainblog.com/?p=3080

Curator

5 stars

Average

5 stars

(40 ratings)

Cocktail Book

From other users

One of my wife and I's favorites. Slightly smokey, slightly sweet, slightly spicy, delicious balance. — ★★★★★
JWred / Laphroaig 10 Ratio: 2.0 JW, 1.5 Laph; Muddle ginger and some sugar cane; 1.0 Lemon, 1.5 1:1 honey syrup, 2 dash bitters -- all shaken Serve rocks
Delicious! A true classic. If you have access to Pratt Standard Ginger Syrup, it makes a delicous one: I do 1.75 dewars, .5 Laphroaig 10, 1oz lemon, .5 honey syrup. Rub glass w/fresh ginger. — ★★★★★
This is different than the recipe I use
Had this one (expertly constructed) at Star Bar in Tokyo. Extremely balanced!
Used 1/2 oz ginger syrup and 1/4 oz straight honey. Floated the Islay. The burn of the ginger and the subtle smoke of the floated Scotch work together in interesting ways.
Very good. Used honey and King's Ginger with Balvenie. Even Robin liked it. — ★★★★

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Comments

I’ve been making this cocktail a little differently. I make a honey-ginger simple syrup,1:1 honey to water. I add sliced fiber to the syrup and simmer for a few minutes and let sit overnight to strain in the morning.

2oz blended scotch

.5oz ginger honey syrup

.5oz lemon juice

1oz islay float

I’m a big fan of it this way

The recipe version I use is a bit more ginger forward. It involves putting some fresh ginger while making the honey syrup. It also involves muddling a bit of fresh ginger in the bottom of the shaker. It also involves no ginger juice not even sure what that is). Also, as I am not a fan of a lot of peat, I prefer to float with something more of a Speyside or Highland sort. It's a very good cocktail.