2 oz Blended Scotch
¾ oz Lemon Juice
¾ oz Honey Ginger Syrup (directions below)
¼ oz  Islay Smokey Scotch

What To Do

Honey Ginger Syrup: I do this a little different than most recipes. I make a ginger syrup from fresh ginger juice then mix it with honey syrup. Process around 2 large knobs of pealed ginger into a food processor. Pour it into a nut bag or cheese cloth and squeeze to extract as much juice as possible to get around 3/4 of a cup. Melt around 1/2 cup of sugar into it on the stove. Let it cool, bottle it, add a little vodka to help preserve it, then refrigerate. When making the drink, just eye ball the 3/4 ounce by filling half ginger syrup and half honey syrup.

Combine all ingredients except Islay Scotch into a shaker. Shake well with ice and strain into a chilled rocks glass over ice. Use an atomizer to spritz some Smokey Scotch over the drink or lightly float some of it over the ice. Garnish with a piece of candied ginger. Serve.

A Few Words

The Penicillin… one of my favorites for sure and definitely a modern classic. It was invented by NYC Bartender Sam Ross in 2005. I love this one. Smokey. Spicy. And balanced. When you get a bad Penicillin it’s usually that they get lazy with how to make it. They either forget the ginger all together and just use honey or they just top it with ginger beer or ginger ale. A little extra work making this one correctly will definitely pay off. It’s a great drink. Cheers!