Laphroaig® Penicillin recipe
Laphroaig® Penicillin recipe
Laphroaig® Penicillin recipe

Laphroaig® Penicillin

2 parts Teacher's® Highland Cream Scotch Whisky 3/4 part fresh Lemon Juice 3/4 part Honey Syrup 3 pieces fresh Ginger, Sliced 1/4 part Laphroaig® 10 Year Old Whisky (optional for garnish) Candied Ginger

Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Teacher’s® scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until well chilled, about 20 seconds.

Strain into a rocks glass with one large ice cube (you may wish to double-strain through a fine tea strainer to remove the small flecks of ginger), and pour the Laphroaig® over the back of a bar spoon so that it floats atop the drink. Garnish with candied ginger (optional).

*For the honey syrup, bring equal parts of honey and water to a boil, then simmer for 5 minutes. Let cool before using, and keep refrigerated for up to 1 week.
Tangy, sweet and smoky, a penicillin cocktail is the perfect addition to any night. The intense flavors of spicy ginger, zesty lemon, sweet honey and peaty and potent Laphroaig® Whisky are balanced out by a mellow scotch. Shake the ingredients together and top with Laphoraig® for a complex cocktail that is deeply satisfying.

QUICK FACTS

MAIN SPIRIT

Scotch

FLAVOR

Sour, Spicy

SKILL LEVEL

Intermediate

Next Recipe, Bobby Burns | The Cocktail Project
Bobby Burns

ingredients

  • 2 parts Teacher's® Highland Cream Scotch Whisky
  • 3/4 part fresh Lemon Juice
  • 3/4 part Honey Syrup
  • 3 pieces fresh Ginger, Sliced
  • 1/4 part Laphroaig® 10 Year Old Whisky
  • (optional for garnish) Candied Ginger

Instructions

Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Teacher’s® scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until well chilled, about 20 seconds.

Strain into a rocks glass with one large ice cube (you may wish to double-strain through a fine tea strainer to remove the small flecks of ginger), and pour the Laphroaig® over the back of a bar spoon so that it floats atop the drink. Garnish with candied ginger (optional).

*For the honey syrup, bring equal parts of honey and water to a boil, then simmer for 5 minutes. Let cool before using, and keep refrigerated for up to 1 week.

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