Penicillin

Blended Scotch, honey-ginger syrup, lemon, with a peated Islay float. Sam Ross at Milk & Honey, 2005.

Ingredients

• Blended Scotch2 ounces
• Fresh Lemon Juice¾ ounce
• Honey-Ginger Syrup¾ ounce
• Islay Scotch (float)¼ ounce
• Candied Ginger Slice1 each

Directions

Combine blended Scotch, lemon, and honey-ginger syrup in a shaker with ice. Shake until well-chilled. Strain over a large ice cube. Float the Islay Scotch on top by pouring slowly over a bar spoon. Garnish with a candied ginger slice.

Notes

The honey-ginger syrup is the engine. The Islay float makes the smell hit before the taste — don't skip it.