As the temperature drops and the rain begins, it's starting to feel like winter cocktail time! I'm jumping right into the season with The Penicillin. Hold onto your socks with this one, a scotch forward cocktail that has everything your palette desires: sweet vanilla notes, tangy citrus, hints of smoke and a slight spicy after taste. My friend Morgan suggested the addition of chile in the simple syrup - brilliant! This is a put on your comfy clothes, sit by the fire and snuggle drink.
The Penicillin
1 cm knob of ginger sliced
2 oz blended scotch (I used Jameson's Irish Whiskey which I brought home after a recent trip to Ireland)
1/2 - 3/4 oz lemon juice & 2 slices lemon for muddling
*3.4 oz red chile simple syrup (recipe below)
1/4 oz smoky scotch (I used a fave Lagavulin 16)
Muddle sliced ginger and 2 lemon slices in a cocktail shaker. Add ice, blended scotch, lemon juice and chile simple syrup to a cocktail shaker and shake vigorously for 30 seconds. Strain drink into an Old Fashioned glass. Float 1/4 oz of smokey scotch on top to finish and garnish with a piece of crystallized ginger.
*Chile Simple Syrup (this will make enough for a number of drinks, but will last in the refrigerator for 1-2 weeks)
1 c sugar
1 c water
1 small red chile, sliced & de-seeded
Add water, sugar and sliced chile into a saucepan. Bring to a boil over med-high heat. Cook for 1 minute or until all sugar dissolves. Remove from heat, let stand 20 minutes (I left mine for 15 and it was quite mild). Pour mixture through a sieve, discard chile slices. Chill syrup until ready to use.
Slainte!
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