New Era Drinks IBA
Penicillin
Smoke, honey, healing
Honey and ginger sweetness cut by sharp lemon, then the Islay float arrives with peat smoke. The contrast is the whole point.
Ingredients
- 2 oz Blended Scotch Whisky
- 3/4 oz Fresh Lemon Juice
- 3/4 oz Honey-Ginger Syrup
- 1/4 oz Islay Scotch Whisky
Method
Combine blended Scotch, lemon juice, and honey-ginger syrup in a shaker with ice. Shake well. Strain into a rocks glass over a large ice cube. Float Islay Scotch by pouring slowly over the back of a spoon. Garnish with candied ginger.
Created by Sam Ross at Milk & Honey, New York, in 2005. Per Difford's Guide #2539 and the IBA New Era cocktail list. The original recipe used honey-ginger syrup; Difford adapted it in March 2009 to use ginger liqueur for convenience, which became the featured recipe on the guide.
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