The penicillin is a modern cocktail that drinks like a classic. Created in 2005 when New York bartender Sam Ross combined a blended scotch with smoky Islay whisky, spicy ginger, sweet honey, and sour lemon. The bold flavors formed a therapeutic blend that was sure to please. The penicillin may not be a cocktail that has withstood the test of time just yet, but I this one's here to stay. In this recipe, I mix in the peaty Islay whisky before shaking, but a lot of recipes will have you float it on top of the drink at the end. You're in charge here. Try it both ways and see what you like best! Cheers!
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TIME STAMPS
Intro: 0:00
The Booze: 1:21
The Recipe: 3:06
Sips: 6:30
THE PENICILLIN RECIPE
2 oz. (60 ml) Monkey Shoulder Blended Malt Scotch Whisky
1/4 oz. (7.5 ml) Laphroaig 10yr Islay Single Malt Scotch Whisky
3/4 oz. (22.5 ml) fresh lemon juice
3/4 oz. (22.5 ml) honey syrup (3:1)
3-4 slices of fresh ginger
Candied ginger for garnish
THE TOOLS
My workhorse double jigger: [ Ссылка ]
My go-to large shaking tin: [ Ссылка ]
My go-to small cheater tin: [ Ссылка ]
Hawthorne strainer: [ Ссылка ]
Fine mesh strainer: [ Ссылка ]
Muddler: [ Ссылка ]
Juicer: [ Ссылка ]
Rubber bar mat (6"x12"): [ Ссылка ]
Anvil ice pick: [ Ссылка ]
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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨
Penicillin Cocktail - smoky, spicy, sweet, sour
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