Blended · Irish coffee glass
GarnishPaper parasol and straw
Blended · Irish coffee glass
Sam Ross, Michael McIlroy and Dan Greenbaum, Diamond Reef, New York
Penichillin cocktail recipe
What goes in it
- 2 oz
- 0.75 ozHoney-ginger syrup (1:1)
House prep · Recipe below ↓
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 2 ozIce, for blending
- Float
Method · Blended
- 1Blend the blended Scotch, syrup, lemon and a small scoop of ice until smooth.
- 2Pour into a footed glass and slowly float a little peated Scotch on top.
- 3Serve with a straw and a paper parasol.
- Glass
- Irish coffee glass
- Ice
- Crushed
- Garnish
- Paper parasol and straw
Prep ahead
House prep
Honey-Ginger Syrup (1:1)
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 parthoney
- 1 partwater
- Fresh ginger, peeled and sliced (about a 3-inch piece per cup of water)
Method
- 1Simmer the ginger in the water for 5 minutes. Remove from heat, stir in the honey until combined, and let it steep as it cools. Strain. Store in the refrigerator.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Penichillin
Penichillin is a sour made with blended scotch, honey-ginger syrup (1:1) and lemon juice, created by Sam Ross.
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