Another week's been and gone, which means it must be time for another #MasterofCocktails! This week we're making a Penicillin cocktail, created at Milk and Honey NYC by Sam Ross. Nice work Sam.
This is a Whisky sour, but is unusual, being made with a good slug of Peated Malt. Not a traditional hit in cocktails.
In this context, the peat works well with the traditional ginger, honey and lemon mix to provide further mental cues that the drink's doing you good. Delicious!
The 11th November 2013 will forever go down in the annals of history as 3D-Day, the day when the chaps off that there Caskstrength.net officially launched their fourth whisky bottling as well as a piece of cinema that may well prove to be the most significant televisual event since Quantum Leap, and I don't say that lightly.
‘A’ was for Arran, ‘B’ was for BenRiach and ‘C’ was for Cutty Sark. That leads us to ‘D’ in Neil and Joel’s epic A-Z series, and why have one ‘D’ when you can have 3? A tremendous blended malt constructed from the Diageo trio of Dailuaine, Dalwhinnie and Dufftown single malts was the result. It’s quite literally 3'D' malt whisky, and who doesn’t love a bit of 3D?