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Friday Cocktail Hour: The Penicillin

Published: Dec 18, 2020 · Modified: Jan 12, 2021 by Michael Ruhlman · Leave a Comment

The Penicillin (supported by my last cookbook, From Scratch)

Today's cocktail is credited to Sam Ross at NYC's Milk & Honey in the early 2000s, uses a spirit I'm not particularly fond of and one that is one of my favorites, both in the same category. Scotch whisky: one blended (not a fan), one peaty single malt (major fan), and when combined with ginger-honey syrup and lemon, they make a fabulous cocktail.

To make ginger honey syrup, combine ½ cup each water and honey and a 4-inch piece of ginger thinly sliced or grated. Simmer five minutes, allow to cool and strain.

As the Penicillin has the same basic template as a Gold Rush (bourbon) and a Bee's Knees (gin) this syrup will make an excellent variation on those as well.

The poem? One of my absolute favorites for its wonderful misanthropy!

Happy cocktail everyone! Stay safe!

(music courtesy of bensound.com music)

The Penicillin

A relatively new scotch-based cocktail using honey-ginger syrup and lemon.
Print Recipe
Prep Time 3 minutes mins
Course Cocktail
Cuisine American
Servings 1

Ingredients
  

  • 2 ounces blended scotch
  • ¾ ounce lemon juice
  • ¾ ounce honey-ginger syrup see post for the simple instructions
  • ½ ounce Islay single-malt Laphroaig or Lagavulin are my faves
  • 1 lemon wheel Mr. Ross suggested a small cube of candied ginger.

Instructions
 

  • Combine the liquids andy syrups in a glass. Add ice, garnish with lemon wheel.
Keyword honey-ginger syrup, scotch, scotch cocktail, single malt
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Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

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Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

  • Twitter
  • Facebook
  • Instagram

See my books!

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

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