The Cocktail That Will Turn Any Lackadaisical Whiskey Drinker Into a Fervent Scotch Sipper
Of all the liquors to choose from, none is quite as daunting as scotch. Casually having a bottle of Lavagulin lying around is a level of ego that few can whole-heartedly amount to. Ordering it neat at a bar is one of the most powerful silent showcases of pure bravado. Being able to casually speak to the intricacies of the spirit immediately makes you the most interesting person in the room. However there is absolutely no getting around the fact that scotch tastes like lawn clippings and John Deer mower exhaust, steeped in a liquor so potent it could strip paint from a car. But today, we’re going to change that with one of my favorite cocktails: The Penicillin.
In the mid-2000s, the Penicillin was created right here in our own fair city at the now-defunct Milk & Honey bar by bartender Sam Ross. Quickly, it has gained notoriety as a modern-classic cocktail and for good reason. In creating the drink, Ross decided to riff on the Gold Rush, another Milk & Honey original that features bourbon, lemon juice and honey. He skipped the bourbon and instead opted to mix blended scotch with fresh lemon and a homemade honey-ginger syrup. Ross then added a float of peaty scotch from Islay, an island known for producing smoky whiskies. That topper of Islay scotch is the genius behind the cocktail, keeping the spirit’s smoky aromatics front and center with each sip.
If you’ve frequented The Spaniard in the West Village, this cocktail may not be a stranger but seeing it is so simple to make and it gives you a reason to swap out that basic Tito’s from your bar cart and flaunt a cocky bottle of Laphroaig or a Lagavulin instead, let’s get drinking:
Ingredients
- 2 ounces blended scotch
- 3/4 ounce lemon juice, freshly squeezed
- 3/4 ounce honey-ginger syrup*
- 1/4 ounce Islay single malt scotch
- Garnish: candied ginger
First, the honey-ginger syrup. Make 24 hours in advance and please note this stuff only last two weeks in the fridge because mold will start to form. If you want to extend the self life, add a bit of alcohol to the syrup and you’ll get at least a couple months out of it.
1. Combine 1 cup of honey, 1 6-inch piece of peeled and thinly sliced/shaved ginger, and 1 cup of water in a saucepan over high heat and bring to a boil
2. Reduce heat to medium and simmer 5 minutes
3. Place in the fridge to steep overnight
4. Next day, strain with a cheesecloth and you’re good to get cocktail’ing!
The Cocktail
1. Eat a single piece of candied ginger
2. Add the blended scotch, lemon juice and syrup into a shaker with ice, and shake until well-chilled.
3. Go ahead and have another piece, grab a nice thick one just absolutely coated in granulated sugar
4. Strain into a rocks glass over fresh ice
5. While you’re digging for a good piece to be the garnish, you can eat the reject pieces of ginger you find along the way
6. Top with the Islay single malt scotch, pouring slowly over the top of an upside down spoon in order to evenly make a solid float
7. Garnish with, yes you guessed it, a piece of candied ginger
Ladies and gentlemen, before you know it, you’ll be all…
