Penicillin

Name: Penicillin
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: makes one cocktail
Ingredients: 1 cup honey; 1 (6-inch) piece ginger, peeled and thinly sliced; 2 oz. blended scotch; 3 ⁄ 4 oz. fresh lemon juice; 3 ⁄ 4 oz. honey-ginger syrup; 1 1 ⁄ 2 oz. Islay single malt scotch, preferably Laphroaig 10 Year; Candied ginger, to garnish

Serves
makes one cocktail
Time
5 minutes

FARIDEH SADEGHIN

Created by New York bartender Sam Ross in 2005, this heady concoction of scotch, honey-ginger syrup, and fresh lemon juice is something of a cure-all—hence the name. Like a deliciously smoky, chilled version of a toddy, the drink first delivers an assertive whiff of peat and brine—thanks to a floater of Islay scotch—that gradually gives way to something altogether more subtle and sweet.

What You Will Need

Ingredients

For the Honey-Ginger Syrup (makes about 1 1/2 cups)

1 cup honey
1 (6-inch) piece ginger, peeled and thinly sliced

For the Cocktail

2 oz. blended scotch
³⁄₄ oz. fresh lemon juice
³⁄₄ oz. honey-ginger syrup
1 ¹⁄₂ oz. Islay single malt scotch, preferably Laphroaig 10 Year
Candied ginger, to garnish

Instructions

Step 1

Make the honey-ginger syrup: Combine honey, ginger, and 1 cup water in a 2-qt. saucepan over high; boil. Reduce heat to medium and simmer 5 minutes; chill overnight, then strain, discarding solids.

Step 2

Make the cocktail: Combine blended scotch, lemon juice, and syrup in a cocktail shaker filled with ice; shake vigorously and strain into a rocks glass with one large ice cube. Top with Laphroaig and garnish with candied ginger, if you like.