About
This modern classic was created in 2005 by the brilliant Sam Ross at Milk & Honey (now closed; NYC). It originated as a riff on the Gold Rush (bourbon, honey, lemon), but he adds a spicy ginger element and smoky scotch for a layered flavor. Think of it as a cozy whiskey sour with a little smoky sophistication.Cheers y’all!
Ingredients
- 2 oz · 60 mlblended scotch
- ¾ oz · 22.5 mlfresh lemon juice
- ¾ oz · 22.5 mlhoney-ginger syrup
- ¼ oz · 7.5 mlIslay scotch to float
Method
- 1
Add all ingredients to shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a glass over fresh ice.
- 4
Using the back of a barspoon, float Islay scotch over the surface.
- 5
Garnish with candied ginger.
anatomyofadrink.com/cocktails/penicillin