Penicilina Recipe
Macallan 15 Year, fresh lime juice, ginger, agave nectar, ice sphere
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Ginger syrup (if making fresh)
Method
Ginger syrup (optional, makes ~6 oz)
Combine and simmer
Put the chopped fresh ginger, 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Infuse
Lower the heat and simmer gently for 8–10 minutes to extract ginger flavor. Remove from heat and let steep, covered, for 20–30 minutes for a stronger ginger character.
Strain and cool
Strain the syrup through a fine mesh sieve or cheesecloth, pressing on the ginger to extract juices. Cool to room temperature, then refrigerate. Keeps 2 weeks refrigerated.
Cocktail assembly
Measure
Chill an Old Fashioned glass. Measure 2 tablespoons (approximately 1.25 oz) Macallan 15 Year, 3/4 oz fresh lime juice, 1/2 oz ginger syrup and 1/4 oz agave nectar.
Shake
Add the Macallan, lime juice, ginger syrup and agave nectar to a cocktail shaker filled with ice. Shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Prepare glass
Discard ice used to chill the glass (if applicable). Place a single large ice sphere into the chilled Old Fashioned glass.
Strain
Double-strain the shaker contents over the ice sphere using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any pulp.
Garnish
Garnish with a lime wheel perched on the glass rim and a small piece of candied or fresh ginger skewered on a pick or set beside the wheel.
Serve
Serve immediately. Encourage sipping to enjoy the interplay of smoky, honeyed Macallan with bright lime and warming ginger.