Tonight’s prescription: Penicillin. (Yup, as in the cocktail.)
The Penicillin is a modern classic that was created by bartender Sam Ross. He makes his with single-malt and blended Scotches; in this stay-home spin, I’m calling for whatever whiskey you have. While making a syrup may seem fussy, it takes only minutes. Once you’ve got ginger-honey syrup in the fridge, you can make the nonalcoholic variations below for a dose of feel-good in any form, at any time.
Bars are closed during coronavirus restrictions, but you can make cocktails at home using basic kitchen gear to mix drinks. Read on for our tips.
5 minutes. Makes 1 drink.
- 2 ounces blended scotch or other whiskey
- ¾ ounce fresh lemon juice
- ¾ ounce Ginger-Honey Syrup (see recipe below)
1. Combine the scotch, lemon juice and syrup in a cocktail shaker or insulated water bottle filled with ice. Put on the cap and shake vigorously for 20 seconds.
2. Strain into a rocks glass with one large ice cube. If you happen to have single-malt scotch, pour a splash on top.
5 minutes. Makes about ½ cup
- ¼ cup honey
- One piece fresh ginger (2 inches), peeled and sliced
Bring the honey, ginger and ⅓ cup water to a boil, stirring to dissolve the honey. Remove from the heat and use immediately or refrigerate in an airtight jar for up to 5 days.
Other Honeyed Ginger Drinks
2 minutes. Makes 1 drink.
- 1 ounce Ginger-Honey Syrup (see recipe above), plus more
- Sparkling or soda water
Pour the syrup into an ice-filled glass and fill with soda or sparkling water. Stir well and sip. Add more syrup if you’d like.
Ginger Honey Tea
Stir a spoonful of Ginger-Honey Syrup (see recipe above) into hot water or hot tea to taste.
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