Penicillin
R0.00
INGREDIENTS
60ml Blended Whisky
12.5ml Lime Juice
12.5ml Lemon Juice
25ml Ginger Rhubarb Syrup
7.5ml Scarabus Islay Single Malt
Shake all ingredients except for the Scarabus and pour over ice in Rocks Glass
Float Scarabus over top garnish with Dehydrated Orange Wheel
To Make Rhubarb and Ginger syrup
Put 1 Cup of sugar in a large saucepan with 1 cup water. Bring to a simmer then add the zest and juice of a Ruby Grapefruit and a lemon along with 3cm peeled and grated ginger. Oven roast rhubarb for 15 minutes or just falling apart. Add Rhubarb to Mixture and remove from heat let steep for 24 hours, Pour the mixture through a sieve lined with muslin into a clean jug then transfer to sterilized bottles. Keeps in the fridge for up to 1 month.
Description
The History of the Penicillin Cocktail
Brilliant simplicity described as canon for the modern cocktail movement and of a storied classic, the Penicillin has fairly recent origins.
The name implies that it’s a bit of a cure-all.
Which Blended Scotch Should I Use?
You’ll need a blended Scotch for the base Scotch called for in this drink. I used the Clansman an entry-level Scotch done by the Loch Lomond Group. But I imagine any Blend would work particularly think something like teachers will add a creamy note or fruity Dewars.
Which Peated Scotch Should I Use?
Peat is Carbolic acid and was used extensively in the marking of particular poisons and antibiotics. This peat adds to the wonderful smoky medicinal note and is essential in creating the backbone of the drink.
The recipe calls for a nice smoky Islay Scotch; Ross used Peat Monster. But you can use Laphroaig, Ardbeg, Lagavulin, Bowmore, etc I went for Scarabus which is just simply WOW.
