Ingredients:
Penicillin Cocktail
2 ouncesblended non-peated Scotch
3/4 ouncefreshly squeezed lemon juice
1/2 ounceginger syrup (recipe below)
1/4 ouncehoney syrup (recipe below)
Smoky Scotch, for spritzing
Candied ginger and fresh lemon wheel, for garnish (optional)
Ginger Syrup & Honey Syrup
1 poundginger
2 cups(14 ounces/396 grams) granulated sugar
1/4 cup(3 ounces/84 grams) honey
Directions:
Combine the blended Scotch, lemon juice, ginger syrup, and honey syrup in a shaking tin. Add ice, close, and shake vigorously for 15 seconds. Strain into an old-fashioned glass with a large cube of ice (or several small cubes). Using an atomizer, spray a small amount of a very peaty-smoky Scotch over the top. Garnish with a piece of ginger candy and lemon wheel, if desired.
Soak the ginger for 10 minutes, then scrub the skin with a clean sponge (no need to peel it). Juice the ginger with a juicer. (If you don’t have a juicer: Roughly chop the ginger. Pulverize it in a food processor until juicy. Strain through a fine-mesh strainer, squeezing out the juice with your hands.) Combine 1 cup of ginger juice with the sugar in a medium saucepan over medium heat. Gently simmer, stirring occasionally, until all the sugar is dissolved. Allow to cool completely before using. (Optional: You can place the saucepan in an ice bath and stir occasionally to rapidly chill the syrup, which will give it a slightly smoother texture.)
Meanwhile, combine the honey and 2 tablespoons (1 ounce) of hot water in a small bowl and whisk until combined. Allow to cool completely before using. Both the ginger and honey syrups will keep in the refrigerator for up to 1 month and in the freezer for up to 6 months.