top of page

Penicillin

Image-empty-state.png

Makes 1 drink

“This modern classic, invented by Australian bartender Sam Ross, will appeal to drinkers who relish sour-style cocktails, but want a bit more depth of flavour,” says Pasan Wijesena.


50ml blended Scotch whisky

30ml lemon juice

10ml honey syrup (1:1
honey to water)

10ml ginger syrup (see note)

1 barspoon Islay whisky

Candied ginger on a
skewer to garnish

METHOD

1. Combine blended Scotch, lemon juice, honey and ginger syrups in a cocktail shaker, fill with ice, then seal and shake vigorously until well chilled. Strain into a double old fashioned glass filled with ice. Float the Islay whisky on top and garnish with candied ginger
on a cocktail skewer.

INGREDIENTS

NOTE
For ginger syrup, add a cup of sliced ginger to one cup water and one cup of sugar. Bring to boil, then simmer on low heat for 15 mins. Steep like a tea for an hour, then strain off solids.

Recipe by Pasan Wijesana

Want more cocktails  from Eatable?

Buy Eatable the magazine now, in print and digital
eatable magazine italian pasta recipes2.jpg
bottom of page