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Sour

Penicillin

Sam Ross, Milk & Honey NYC, 2005. The defining modern classic — already on every serious bar's list.

scotchgingerhoneylemonshakenmodern-classicclassic
Riff this recipeOpen in batch scaler
FINAL ABV
19.2%
DILUTION
25%
TOTAL VOL.
110.9 mL
SERVED
×1

Ingredients

×1 serving
Blended Scotch whisky
spirit
59.1 mL
Lemon juice
citrus
22.2 mL
Honey-ginger syrup
sweetener
22.2 mL
Islay single malt (float)
spirit
7.4 mL
TOTAL110.9 mL
SERVED (post-dilution)138.6 mL
RATIO BY ROLE
spirit60%
citrus20%
sweetener20%

How to make it

5 STEPS · ~5 MIN
  1. 01
    Combine
    2 oz blended Scotch, 0.75 oz lemon juice, 0.75 oz honey-ginger syrup in a shaker with ice.
  2. 02
    Shake
    Hard, 12 seconds.
  3. 03
    Strain
    Over a large ice cube in a rocks glass.
  4. 04
    Float
    0.25 oz Islay single malt over the back of a barspoon.
  5. 05
    Garnish
    Candied ginger.

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