Mela Penicillin Recipe

Cook the syrup

Combine 0.75 cups water, 0.75 cups honey and 2 oz sliced fresh ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve honey. Reduce heat and simmer gently for 5–7 minutes to infuse ginger flavor.

Remove from heat and let the ginger steep in the syrup until it cools to room temperature, at least 20–30 minutes for stronger ginger flavor.

Strain the syrup through a fine mesh sieve, pressing on the solids to extract liquid. Discard solids. Transfer syrup to a clean jar. Refrigerate — will keep 2 weeks.

Combine and shake

Fill a cocktail shaker with ice. Add 1.25 oz blended Scotch, 0.5 oz smoky Islay single malt, 0.75 oz fresh lemon juice and 0.75 oz honey-ginger syrup. Shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Strain

Double-strain the mixture into a rocks glass over a large ice cube (or into an ice-filled rocks glass) to remove small ice shards and any foam.

Garnish

Float a thin slice of candied ginger or a fresh ginger slice and/or a lemon twist on the surface. Optionally express a lemon peel over the drink to add bright citrus oil, then discard or drop the twist in the glass.

Serve immediately. The blended Scotch provides body, the Islay malt adds the smoky note reminiscent of a Penicillin, the honey-ginger syrup and lemon create the signature sweet-spicy-sour balance.