The Winterized Penicillin
A sophisticated cocktail featuring the warming combination of scotch whisky, honey-ginger syrup, and fresh grapefruit juice. This winter variation of the classic Penicillin cocktail balances sweet, spicy, and smoky flavors.
Ingredients
- •1 piece fresh ginger
- •¾ cup honey
- •2 ounces blended scotch
- •1 ounce fresh grapefruit juice
- •½ ounce single malt scotch
Cooking Instructions
- 1.
Bring ginger, honey, and 1 cup water to a simmer in a small saucepan over medium-low heat. Cook, stirring, until honey has dissolved. Gently simmer, uncovered, 30 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids. Let cool to room temperature.
40 min
- 2.
Combine blended scotch, grapefruit juice, and 1 oz. honey-ginger syrup in a cocktail shaker filled with ice. Cover; shake vigorously until outside is frosty, about 20 seconds. Strain into a rocks glass, preferably with a single large ice cube. Top off with single malt scotch.
2 min
- 3.
Cooled ginger-honey syrup can made 2 weeks ahead. Store in an airtight container and chill.
