Issue link: http://digital.copcomm.com/i/776532
Created by New York bartender Sam Ross in 2005, this peaty preparation of Islay Scotch, honey-ginger syrup, and fresh lemon juice is just what the mixologist ordered. The Penicillin delivers a tangy sweet and smoky peat avor that reects the inuence of the 5 dierent casks used to mature Laphroaig ® Select. The blended Scotch follows, revealing something more subtle and sweet. Consider it the perfect introduction to the sublime smokiness that is Laphroaig. ® INGREDIENTS • 2 parts Teacher's ® Highland Cream Blended Scotch Whisky • 3/4 part honey-ginger syrup (see recipe below) • 3/4 part fresh lemon juice • 1/4 part Laphroaig ® Select Islay Single Malt Scotch Whisky • Garnish: candied ginger INSTRUCTIONS 1. Combine Teacher's ® Highland Cream Blended Scotch Whisky with the honey-ginger syrup and lemon juice in a cocktail shaker three-quarters lled with ice. 2. Shake until chilled. 3. Strain into a rocks glass over one large cube. Top with Laphroaig ® Select Islay Single Malt Scotch Whisky and garnish with candied ginger. HONEY-GINGER SYRUP Combine 1 cup of honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Refrigerate overnight, then strain. For a Laphroaig ® Fully Smoked Penicillin, replace Teacher's ® Highland Cream Blended Scotch Whisky with Laphroaig ® Select Islay Single Malt Scotch Whisky. PENICILLIN