Master of Cocktails – The Penicillin

Master of Cocktails The Penicillin

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!

Master of Cocktails Penicillin ingredients

You’ll be needing these…

List of Ingredients

So – we’re starting with a base of the fantastic 3D Whisky developed recently by those caskstrength chaps. This stuff’s a special Diageo release – a blend of Dailuaine, Dufftown, and Dalwhinnie. Full natural cask strength, for under £50. Just mental.

Master of Cocktails 3D Whisky

There are only about 20 bottles left now, so if you want one don’t hang about!

Before we go ahead and mix the drink, we’re going to remove a piece of nice clear ice from the freezer to temper.

Master of Cocktails Tempering Ice

There we go. Needs about 10 mins or so.

Meanwhile, into a stirring glass with 40ml of the 3D Whisky.

Master of Cocktails 3D whisky

To that we’ll add 10ml of Ardbeg Uigeadail.

Master of Cocktails Ardbeg Uigeadail

You can muck about with the ratios here if you want. 5ml will be quite subtle peat, 25 will be epically peaty.

Next we want 20ml of The King’s Ginger Liqueur. Absolutely great stuff, this.

Master of Cocktails Kings Ginger

Now 5ml of good quality honey. This stuff’s from London. (@LondonWhisky would approve.)

Stick that into the glass as well.

Master of Cocktails Honey

Finally, add 20ml of fresh lemon juice.

Master of Cocktails Lemon

Okay – give it a quick stir now. It’ll be easier to dissolve the honey before chilling.

Master of Cocktails Stir

Now chuck in a handful of ice and give it a quick stir.

Master of Cocktails Stir with Ice

You can see that the chunk of ice has come up to temperature by the melting corners…

Master of Cocktails tempered ice

So – strain the drink over your ice chunk now.

Master of Cocktails pour

Pleasingly, the ice is as good as invisible due to the clarity. Yes.

Master of Cocktails clear ice

The original recipe calls for crystallised ginger as a garnish, but I’m going to use a lemon twist.

Master of Cocktails Lemon Twist

So. There we go. The Penicillin. A classic sour with a delicious medicinal twist.

Master of Cocktails The Penicillin

Enjoy!

 

#6secondcocktails

Remember, if you’re playing along at home, send your cocktail pics to @MasterOfMalt and we’ll pop them in the blog.

Master of Cocktails @stephenhparsons Penicillin

@stephenhparsons used Naked Grouse in his Penicillin and couldn’t stop himself from drinking most of it before taking a pic!

Last but not least, here are all the ingredients we’ll be using for next week’s #MasterofCocktails:

Master of Cocktails next week's ingredients

Next week you’ll be needing these…
Tequila Chamucos Blanco, Monin Sugar Syrup, Club Soda, a grapefruit and a lime.

Ben

Categories : Cocktails, Liqueurs, Scotch Whisky, Whisky

3 comments on “Master of Cocktails – The Penicillin”

  1. Michael says:

    Try the Ardbeg as a float next time. Works wonderfully. IMHO.

  2. Steve Parsons says:

    The Penicillin was great. I’m @stephenhparsons by the way. I reckon @stephenparsons would be more interested in a Guinness!

  3. You mean Pephen Starsons? Sorry Stephen, all sorted now 😉

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