Drink of the Week

The Penicillin

2 oz Blended Scotch
1/4oz Islay Scotch
3/4 oz Lemon juice
3/40z Honey-Ginger syrup

Garnish: Candied ginger piece

Combine ingredients in shaker with ice.  Strain into rock glass, ideally with one very large ice cube (dilutes the drink slowly.)

For those of you who know me personally, you will undoubtedly be aware of my trip to the hospital this week.  Don’t worry everyone, I am fine…but being on bed rest and taking a variety of medicines has inspired me to write about a ‘Modern day Classic’, The Penicillin.  First of all, the Honey-Ginger syrup in the recipe above is easy to make.  Combine honey and a little less than equal parts water into a small saucepan and heat, add large slices of peeled fresh ginger, bring to the boil then allow mixture to cool. Remove the ginger pieces and strain into a container.

As I said before, this is a definite ‘Modern Classic’.  In fact until last week I would have bet money it was created back in the days of Jerry Thomas. However, I happened to be at Comme Ca last week in Hollywood for a reunion of the original bar staff and discovered that Sam Ross, a previous employee, is the creator of this drink. Obviously, it is NOT from the pre-prohibition era at all, but in fact from 2005 created for the legendary bar Milk & Honey in New York.

I was fortunate enough to have the drinks creator make it for me, and it was definitely the best version I have ever tasted.  I sadly can’t drink a whole one because I am allergic to raw ginger, but what I did taste was sweet, a little smoky, spicy and full of complexity.  The peaty whiskey comes through the honey sweetness, the lemon and ginger are noticeable flavors  but don’t compete, they just blend nicely together.

This is certainly a great drink if you’re feeling a little under the weather, but even if you’re feeling just fine I suggest you give it a try.

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