The Penicillin is a modern classic that is considered to be one of “the most well-traveled and renowned new cocktails of the 21st century.” The medicinal name is a nod to ginger and honey, both being a comforting elixir when sick.
This recipe pays homage to the Classic Penicillin which usually combines scotch from two different regions to combine both sweet and smoky to a delightful cocktail.
Adapting this to Dry Land Spirits we utilize our Heirloom as a replacement for a lighter, sweeter scotch in the body of the cocktail and our barrel- aged Cactus Reposado or Añejo as the float for that peat on the nose that you would get from an Islay region scotch. The rest of the ingredients are fairly traditional: lemon, ginger, and honey.
While we can’t guarantee it will cure all your ailments, we have anecdotal evidence that sipping one of these cocktails definitely makes spring colds feel much more tolerable.
- 1 3/4 oz Heirloom Wheat Whiskey
- 1/2 oz. Fresh Lemon Juice
- 3/4 oz. Honey Ginger Syrup
- 1/4-1/2 oz. Cactus Reposado or Añejo float
Garnish: Candied Ginger
Glassware: Small Rocks Glass
- Combine the whiskey, lemon juice, and honey/ginger syrup into a cocktail mixing glass with a scoop of ice.
- Stir for 15 seconds to give time for the ingredients to combine with the water from the melting ice.
- Double strain the mixture over the large rock. Carefully pour the Cactus Añejo or Reposado over the back of a bar spoon onto the top of the drink. (Don’t stir – you want the Cactus to float on the top as you sip the cocktail.)
Dry Land Honey Ginger Syrup
Our Honey Ginger Syrup is simple, but it packs a delicious punch in cocktails. We recommend using a local honey such as Bee Squared or Highland Honey for a touch of seasonal flavor. The ginger provides warmth and spice, a necessary component for a penicillin.
- 4 oz Fresh Organic Ginger, Unpeeled, Thinly Sliced (About 100 grams by weight)
- 1 ½ Cups Honey
- 2 Cups Water
- Place the ingredients in a small saucepan and bring to a simmer, stirring until the honey dissolves.
- Simmer for 30 minutes, stirring occasionally.
- Remove from heat and steep overnight (at least 12 hours)
- Strain into a clean glass container. This syrup keeps well in the refrigerator for up to a month.