Penicillin
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
