The Penicillin Cocktail Food

PENICILLIN COCKTAIL

Steps:

• Make the honey-ginger syrup: Add the honey, water, and ginger root to a pot and bring to a boil. Reduce heat and simmer for 5 minutes, then allow the syrup to cool. Strain and store in the fridge.
• Make the cocktail: Pour the blended Scotch, lemon juice, and honey-ginger syrup into a shaker. Add ice, shake, and strain into a rocks glass with ice. Float the Islay scotch on top by pouring it gently over the back of a spoon. Garnish with candied ginger, lemon peel, or both. Enjoy!

PENICILLIN

Steps:

• Add the blended scotch, lemon juice and syrup into a shaker with ice, and shake until well-chilled.
• Strain into a rocks glass over fresh ice.
• Top with the Islay single malt scotch.
• Garnish with a piece of candied ginger. *Honey-ginger syrup: Combine 1 cup honey, 1 6-inch piece of peeled and thinly sliced ginger and 1 cup water in a saucepan over high heat, and bring to a boil. Reduce heat to medium, and simmer 5 minutes. Place in the refrigerator to steep overnight. Strain with a cheesecloth.

THE WINTERIZED PENICILLIN

Steps:

• Bring ginger, honey, and 1 cup water to a simmer in a small saucepan over medium-low heat. Cook, stirring, until honey has dissolved. Gently simmer, uncovered, 30 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids. Let cool to room temperature.
• Combine blended scotch, grapefruit juice, and 1 oz. honey-ginger syrup in a cocktail shaker filled with ice. Cover; shake vigorously until outside is frosty, about 20 seconds. Strain into a rocks glass, preferably with a single large ice cube. Top off with single malt scotch.
• Cooled ginger-honey syrup can made 2 weeks ahead. Store in an airtight container and chill.

PENICILLIN COCKTAIL

Steps:

• Combine the blended Scotch with the honey-ginger syrup and lemon juice in a cocktail shaker three-quarters filled with ice. Shake until chilled. Strain into a rocks glass filled with one large cube. Top with the Islay Scotch and garnish with candied ginger.
• To make the honey-ginger syrup, combine 1 cup of honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Refrigerate overnight, then strain, discarding the solids.