Penicillin

AT A GLANCE

  • Serves 1 people

  • 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
01   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.
02   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.

Recipe:

PAT NOURSE

Photography:

WILLIAM MEPPEM

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

FEATURED IN

Nov 2009

Nov 2009

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