How To Make The Penicillin

I love a spicy ginger cocktail, and so the Penicillin is one of my favorites. Considered a modern classic cocktail, we'll learn to make ginger and honey syrups to mix this "cure-all" drink.

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EQUIPMENT

1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)
2. Rocks glasses (Mt. Fuji glass)
3. Angled measuring jigger 
   • Version using ml measurements
4. Citrus juice squeezer
5. Metal cocktail picks

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The Penicillin

• 2oz (60ml) blended Scotch whisky
• 3/4oz (22.5ml) fresh lemon juice
• 3/8oz (11ml) ginger syrup (recipe below)
• 3/8oz (11ml) honey syrup (recipe below)
• Splash of Islay Scotch whisky
• Candied ginger

1. Add blended Scotch, lemon juice, and both syrups to a shaker tin with ice
2. Shake for 15 seconds
3. Double strain into a rocks glass with ice
4. Float Islay Scotch on top
5. Garnish with candied ginger

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Ginger Syrup

• 20oz (570g) fresh ginger to yield 1/2 cup (120ml) ginger juice
• 1/2 cup (100g) superfine sugar

1. Peel fresh ginger with a spoon or vegetable peeler
2. Pulse in food processor or blender until a soft pulp
3. Add ginger into a nut milk bag or cheese cloth and squeeze out juice
4. Combine 1/2 cup of the ginger juice with the sugar
5. Shake to combine and store in the refrigerator for up to 1 month (add a touch of vodka to help with preservation)

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Honey Syrup

• 1 cup (240ml) honey
• 1/3 cup (80ml) hot water

1. Combine honey and hot water in a jar
2. Shake to combine and store in the refrigerator for up to 1 month (add a touch of vodka to help with preservation)