Penicillin Recipe

Combine 1/2 cup honey and 1/2 cup water in a small saucepan.

Add 2 tablespoons sliced or grated fresh ginger to the pan.

Warm gently over low–medium heat, stirring, until the honey dissolves and the mixture just begins to simmer. Do not boil vigorously; simmer gently for 3–5 minutes to extract ginger flavor.

Remove from heat and let the syrup steep with the ginger for at least 20 minutes for a pronounced ginger note (longer for stronger ginger).

Strain out the ginger and cool. Store in a sealed container in the refrigerator for up to 2 weeks.

Measure and chill

Add 1.5 oz blended Scotch, 0.5 oz peaty Islay (Lagavulin), 0.75 oz fresh lemon juice, and 0.75 oz honey-ginger syrup into a shaker.

Fill the shaker with ice and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Strain into an old-fashioned glass over a large ice cube (or into a chilled rocks glass with fresh ice).

Float 0.5 oz (about a half-ounce) of the peaty Islay single malt (Lagavulin) on top by pouring it gently over the back of a spoon so it forms a smoky layer. (If you prefer slightly less peat, reduce the float to 0.25 oz and include the remainder in the shaken mix.)

Garnish with a lemon twist or wheel and/or a thin slice of fresh ginger.

Serve immediately and advise the drinker to sip to experience the honey-ginger-forward base with the smoky Islay accent on the finish.