Name: Penicillin
Yield: 1
Ingredients: 30 ml blended Scotch whisky; 10 ml peated single malt Scotch whisky; 20 ml fresh lemon juice; Honey ginger syrup; 150 ml honey; 1 thumb-sized piece of ginger, peeled and thinly sliced

We’ve adapted this from the modern classic of the same name that Australian bartender Sam Ross popularised at Milk & Honey in Manhattan. The combination of a smooth blended Scotch and an Islay single malt is what makes it. Ross uses Famous Grouse and Laphroaig; we’ve been playing with Chivas Regal mixed with the magic of Ardbeg. In the original recipe, the drink is poured over a single large ice cube in a tumbler and garnished with crystallised ginger. Pictured with caramelised onion, Roquefort and walnut dip.

Ingredients

30 ml blended Scotch whisky

10 ml peated single malt Scotch whisky

20 ml fresh lemon juice

Honey ginger syrup

150 ml honey

1 thumb-sized piece of ginger, peeled and thinly sliced

Method

Main

1.For honey ginger syrup, stir honey into 150ml hot water in a small saucepan over medium heat to dissolve. Add ginger, simmer gently to infuse (10 minutes), then strain and cool. Syrup will keep, sealed and refrigerated, for up to 1 month.

2.Add whiskies, lemon juice and 20ml of honey ginger syrup to a shaker half-filled with ice. Shake, strain into a cocktail glass and serve.

Pat Nourse

Recipe / styling by Lisa Featherby

Styling by Kirsten Bookallil