The Winterized Penicillin Recipes

PENICILLIN COCKTAIL

Steps:

• Make the honey-ginger syrup: Add the honey, water, and ginger root to a pot and bring to a boil. Reduce heat and simmer for 5 minutes, then allow the syrup to cool. Strain and store in the fridge.
• Make the cocktail: Pour the blended Scotch, lemon juice, and honey-ginger syrup into a shaker. Add ice, shake, and strain into a rocks glass with ice. Float the Islay scotch on top by pouring it gently over the back of a spoon. Garnish with candied ginger, lemon peel, or both. Enjoy!

THE WINTERIZED PENICILLIN

Steps:

• Bring ginger, honey, and 1 cup water to a simmer in a small saucepan over medium-low heat. Cook, stirring, until honey has dissolved. Gently simmer, uncovered, 30 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids. Let cool to room temperature.
• Combine blended scotch, grapefruit juice, and 1 oz. honey-ginger syrup in a cocktail shaker filled with ice. Cover; shake vigorously until outside is frosty, about 20 seconds. Strain into a rocks glass, preferably with a single large ice cube. Top off with single malt scotch.
• Cooled ginger-honey syrup can made 2 weeks ahead. Store in an airtight container and chill.

PENICILLIN

Steps:

• Drop the ginger into the base of a cocktail shaker and drizzle in the honey. Mash the together with a muddler or the back of a long-handled spoon.
• Pour in the whisky and lemon juice and add a handful of ice. Seal the shaker, then shake well until the outside is very cold.
• Fill a tumbler or rocks glass with ice cubes, then double-strain the cocktail into the glass. Garnish with a lemon wedge.