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!
You’ll be needing these…
List of Ingredients
- 40ml Caskstrength and Carry On – 3D Whisky
- 10ml Ardbeg Uigeadail
- 20ml The King’s Ginger Liqueur
- 20ml Fresh Lemon Juice
- 5ml Honey
- Lemon Peel (Garnish)
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.
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.
There we go. Needs about 10 mins or so.
Meanwhile, into a stirring glass with 40ml of the 3D Whisky.
To that we’ll add 10ml of 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.
Now 5ml of good quality honey. This stuff’s from London. (@LondonWhisky would approve.)
Stick that into the glass as well.
Finally, add 20ml of fresh lemon juice.
Okay – give it a quick stir now. It’ll be easier to dissolve the honey before chilling.
Now chuck in a handful of ice and give it a quick stir.
You can see that the chunk of ice has come up to temperature by the melting corners…
So – strain the drink over your ice chunk now.
Pleasingly, the ice is as good as invisible due to the clarity. Yes.
The original recipe calls for crystallised ginger as a garnish, but I’m going to use a lemon twist.
So. There we go. The Penicillin. A classic sour with a delicious medicinal twist.
Enjoy!
Remember, if you’re playing along at home, send your cocktail pics to @MasterOfMalt and we’ll pop them in the blog.
@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:
Next week you’ll be needing these…
Tequila Chamucos Blanco, Monin Sugar Syrup, Club Soda, a grapefruit and a lime.
Ben
Steve Parsons 