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

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Sam Ross, Milk and Honey
Source reference

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

Curator rating
5 stars
Average rating
4.5 stars
(44 ratings)
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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evan.meulemans commented on 2/25/2018:

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 

tjaehnigen commented on 2/16/2019:

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.

Dannynannady commented on 3/29/2025:

Mixed with Oban and Laphroaig quarter cask. Everything just comes together and creates something greater than the sum of its parts.
Must try.

Hers, but mine

1 1⁄2 oz Mezcal, Ilegal Reposado
1 oz Crème de Cacao
1⁄2 oz Lime juice
1 bsp Licor 43
1 ds Bitters, Fee Brothers Old Fashion
1 ds Hot sauce, Tabasco
1 ? Salt (half rim)
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Shake over ice and fine strain into rinsed coupe

Notes

Kaitaia Fire is the hot sauce I generally use. Also black sea salt.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Copper Canyon Express — Mezcal, Ancho Reyes chile liqueur, Pistachio liqueur, Amaro Montenegro, Bitters
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arynbwr commented on 4/01/2022:

This is a really interesting drink - a wild ride with all of the ingredients seemingly taking their turn to hit your palate. It feels like this isn't the cocktail's final recipe though. Good, with potential for more.

In times like these, bitter is better than nothing

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Cynar
1 bsp Aromatized wine, Dubonnet Rouge
3 dr Salt Solution (3:1)
2 twst Lemon peel
1 rinse Absinthe
1 rinse Peychaud's Bitters (~3ds)
1 ds Bitters, Angostura (garnish)
1 ds Islay Scotch, Laphroaig (garnish)
Instructions

Stir over ice and strain into rinsed glass. Garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
Similar cocktails

Wonky Sand

3⁄4 oz Orange juice
3⁄4 oz Rye, Rittenhouse 100
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄3 oz Aromatized wine, Dubonnet Rouge
1 bsp Bourbon, Buffalo Trace
1 ds Islay Scotch, Laphroaig
1 twst Orange peel
Instructions

Shake over ice and fine strain. Garnish

History

"Classic concoctions made from local spirits are the draw at Hawthorn Lounge (82 Tory Street, 011-64-4-890-3724), a 1920s-style speakeasy complete with vest-wearing mixology wonks. "

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Source reference

http://tmagazine.blogs.nytimes.com/tag/la-boca-loca-taqueria/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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The Bitter Spark

1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Amaro Montenegro
1⁄2 oz Averna
2 twst Orange peel (Express & Drop)
1 1⁄2 oz Prosecco (Top up)
1 twst Orange peel (Garnish)
1 rinse Fernet Branca
Instructions

All ingredients into a cocktail shaker and throw between shakers. strain into rinsed coupe. Top up with processco, garnish.

Glass: coupe

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Honey & Thistle — Cardamaro, Aromatized wine, Amaro Sibilla, Tonic water, Orange peel
  • Spritzcarraldo — Aromatized wine, Sparkling white wine, Barbados Rum, Tonic water
  • Lillet-St. Germain — Aromatized wine, Elderflower liqueur, Soda water, Lemon juice, Orange

Cascadia Fizz

1 oz Eau de vie of Douglas Fir
1⁄2 oz Absinthe
1⁄2 oz Gin
1 oz Egg white
1 t Simple syrup
Instructions

Shake, strain

Yields Drink
Authenticity
Unknown
Creator
Shane King Feirstein, Park Kitchen, Portland OR
Source reference

http://www.oregonlive.com/mix/index.ssf/cocktails/eau-de-vie-cocktails…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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  • Karl the Frog — Genever, Herbal liqueur, Egg white, Soda water, Lime juice, Simple syrup, Half-and-half
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  • PIPT — Gin, Pear liqueur, Aromatized wine, Bitters, Egg white, Lemon juice
  • The Simi — Gin, Bénédictine, Heavy cream

Pear Brandy Sidecar

1 1⁄2 oz Pear eau de vie
1⁄2 oz Triple sec
1⁄2 oz Lemon juice
1⁄2 oz Orange juice (scant)
Instructions

Shake, strain, sugared rim

Notes

I used Clear Creek and Cointreau, half the orange juice, .5t Clear Creek Pear Liqueur, and no sugared rim.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Kevin Ludwig, Beaker and Flask, Portland OR
Source reference

http://www.oregonlive.com/mix/index.ssf/cocktails/eau-de-vie-cocktails…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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  • Applecart — Applejack, Triple sec, Lemon juice
  • Hemingway Derby Daiquiri — Light rum, Maraschino Liqueur, Orange juice, Lime juice
  • Apple Jack Rabbit — Applejack, Lemon juice, Orange juice, Maple syrup
  • Winter Sunshine — Applejack, Gin, Crème de Noyaux, Orange juice, Lemon juice, Lime juice, Anise Aguardiente

The Lizzie Asher

2 oz Pisco, Macchu pisco
1 oz Lemon juice
1⁄2 oz Apricot liqueur (3 Rothman & Winter:1 Marie Brizard Apry)
1⁄2 oz Crème Yvette
1 Egg white
2 oz Ginger beer
Instructions

Shake without, then with ice, strain into highball glass, top with ginger beer. Orange twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Ryan Lotz, Lineage
Source reference

http://cocktailvirgin.blogspot.com/search/label/creme%20de%20violette

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Ándale — Blanco tequila, Club soda, Pineapple juice, Lime juice, Ginger syrup, chili tincture, Coriander bitters, Cinnamon stick
  • Ciquita Picante — Blanco tequila, Cherry Liqueur, Orange bitters, Ginger beer, Strawberry, Lime juice, Agave syrup, Jalapeño
  • Stormy Bright — Jamaican rum, Ginger liqueur, Bitters, Soda water, Lime juice, Simple syrup

Cortez the Killer

2 oz Blanco tequila, Lunazul Blanco
3⁄4 oz Bonal Gentiane Quina
1⁄4 oz Crème de Cacao
1 twst Orange peel (as garnish)
Instructions

Stir, strain, coupe, garnish

Notes

Didn't have Lunazul on hand, so made it w/ Partida Blanco - turned out great. Regan's book says the original author is now aging batches of this in a Hudson rye barrel.

Yields Drink
Authenticity
Authentic recipe
Creator
Brent Butler, Blackbird, San Francisco
Source reference

Regan, G., Annual Manual for Bartenders, 2011

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Has a Kahlua feel, like a slightly vegetal Black Russian.
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  • Peppercorn — Blanco tequila, Ancho Reyes chile liqueur, Falernum, Celery bitters, Salt, Lime
  • Sneaking around — Tequila, Amaro Montenegro, Mastika, Cognac, Chocolate bitters, Orange cream citrate
  • (the) Connecticut — Rum, Sherry, Ancho Reyes chile liqueur, Fernet Branca, Aztec Chocolate bitters, Half-and-half, Water

Kentucky Monastery

1 1⁄2 oz Bourbon, Bulleit
3⁄4 oz Bénédictine
1⁄2 oz Lemon juice
1 ds Cranberry bitters
Instructions

Shake over ice, strain into cocktail glass. Garnish with a wide piece of lemon peel. (No pith)

Notes

No more than 5 drops of bitters

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Jennifer Richtmyer
Grange Kitchen & Bar Ann Arbor, MI
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • A whiskey sour but with Benedictine instead of simple. Tasty - could maybe try increasing lemon juice a bit, as this is decently sweet.
  • Made with Canadian whiskey and, per the comments, ~2/3 oz lemon (which may have been too much). Differences between this and a standard whiskey sour are subtle.
  • Peychaud's bitters instead
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