A year ago for St. Patrick's Day I made an Irish espresso. It is an astounding espresso drink, that I could drink constantly. Nonetheless, here and there I need it to be somewhat fresher. Like an exemplary Whiskey Sour or this Penicillin mixed drink. The amusing thing is I really am not an in-your-face consumer, however I do perceive any reason why individuals like bourbon. I would never ever drink it slick, yet blended in with the miracles of sugar, ginger and lemon and I am allll in!
The Penicillin was initially made by the New York barkeep Sam Ross in 2005 and is normally made with bourbon, despite the fact that I've seen it with both rum and tequila also. It utilizes a gentle bourbon as its base, alongside ginger, nectar and lemon. It is topped with a more grounded woody bourbon, for example, an Islay Malt. In any case, I am one of the individuals who just claim one bourbon and don't rush to the alcohol store to purchase things I'd seldom use. This implies this formula just has one sort of bourbon, and you realize what – I couldn't care less, in light of the fact that this is a darn decent mixed drink that I'm certain you will like as well!
I was acquainted with this formula by watching one of my preferred mixed drink men on Facebook. I at that point went to his site and utilized the formula from that point. So here's a connect to the Cocktail Chemistry form of the Penicillin. I have changed this formula to be somewhat less heavy drinker, which is only my inclination.
- The Penicillin Cocktail
- 6 oz Scotch whiskey * 180ml
- 3 oz freshly squeezed lemon juice about 3 lemons
- 1.5 oz ginger syrup 3 tbsp. See below
- 1.5 oz honey syrup 3 tbsp. See below
- 2 sprigs rosemary for garnish, optional
- Ginger Syrup - makes 1 cup
- 20 oz ginger 460-570g**. peeled and roughly chopped. to yield 1/2 cup juice
- 1/2 cup sugar 100g
- Honey Syrup - makes 1 cup
- 3/4 cup honey 180ml/255g ***
- 1/4 cup hot water 60ml
- Ginger Syrup
- Remove the peel from the ginger. It's easiest to scrape using the back of a spoon.
- If you've got a juicer, this is the definite best way of juicing your ginger. You need less ginger to make the same amount of juice. However, if you don't have a juicer, you can use a food processor and then a nut milk bag or a cheesecloth. Just squeeze the juice out of the pulp.
- Then combine the ginger juice with an equal amount of sugar. So 1/2 cup of ginger juice needs 1/2 cup of sugar. Shake to dissolve the sugar. Pour into a jar with a tight lid. This mixture holds in the fridge for at least 1 month.
- Honey Syrup
- Mix honey with warm water until the honey dissolves. Pour this into a jar with a tight lid too and it will keep in the fridge for at least 1 month.
- The Penicillin Cocktail
- Combine ginger syrup, honey syrup, lemon juice and whiskey with a few ice cubes in a shaker. Shake vigorously for 15 seconds. Strain into your favorite whiskey glass.
- I also love to garnish with a rosemary sprig. It adds a nice, aromatic touch that goes wonderful with ginger and whiskey. Relax, and enjoy all this 'cures all' drink has to offer.
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