Bartender Sam Ross, having freshly emigrated to the United States from Melbourne, Australia, was toying around with a spin on the popular Gold Rush cocktail, splitting the sweetener base 50/50 between honey syrup and a fresh-pressed ginger juice. It was good, but why stop there? Wanting a spirit less sweet and more mellow, blended Scotch was swapped in for bourbon—its malty notes matched the ginger beautifully, both providing an assertive directness. Additionally, a quarter-ounce of smoky Scotch was floated atop the drink, to provide smoky aromatics.
PENICILLIN
2 oz Monkey Shoulder Blended Scotch whisky
¾ oz freshly squeezed lemon juice
1 oz honey-ginger syrup
¼ oz Ardbeg Islay Single Malt Scotch whisky
Glassware: Old fashioned
Garnish: Candied ginger (optional)
Method: Combine all ingredients in a mixing tin. Add large cubes of ice and shake vigorously. Double strain into the serving glass over fresh ice, garnish (optional), and serve.
Enjoy one tonight!
Until our next cocktail together…
Bottoms up!
Brian Van Flandern
www.MyMixologist.com
