The Penicillin Cocktail with a Smoky Twist
The Penicillin cocktail is a classic recipe that combines the smoky flavours of Scotch whisky with the sweetness of honey and the zing of ginger. Now this whiskey based cocktail gets smoked by infusing it with apple wood using the Sixpence Alchemy cocktail smoker.
Smoked Penicillin Cocktail Ingredients
- 60 ml (2 oz) blended Scotch whisky
- 22.5 ml (3/4 oz) fresh lemon juice
- 22.5 ml (3/4 oz) honey syrup (equal parts honey and hot water, stirred to dissolve)
- 7.5 ml (1/4 oz) ginger syrup (store-bought or homemade)
- Ice cubes
For the Apple Wood Smoke Infusion
- Apple wood chips
- Sixpence Alchemy Hardwood Cocktail Smoker or InfuseR
Prepare the Cocktail Smoker by placing a small amount of apple wood chips into the chamber at the top of the smoker.
The Penicillin Cocktail Method
- In a cocktail shaker, add the Scotch whisky, fresh lemon juice, honey syrup, and ginger syrup.
- Fill the shaker with ice cubes.
- Secure the lid of the cocktail shaker and shake vigorously for about 10 to 15 seconds until the mixture is well-chilled.
How to Smoke The Cocktail
- Remove the cocktail shaker lid
- Place the hardwood cocktail smoker on top of the shaker or place the Cocktail infuser hose into the shaker (ensuring the hose sits above the liquid)
- Light the apple wood chips and allow smoke to fill the shaker.
- Remove the cocktail smoker of infuser.
- Place cocktail shaker back on top and shake for about 10 seconds to allow the smoke to infuse with the cocktail.
- Let the cocktail shaker sit inside for about 30 seconds to 1 minute, depending on your desired level of smokiness.
- Strain the cocktail into a rocks glass filled with fresh ice.
Optionally, you can garnish the cocktail with a orange zest or a lemon wheel for an extra touch of citrus aroma.
Sip and enjoy your smoky Penicillin cocktail with the delightful infusion of apple wood.
Happy Smoking and Enjoy responsibly!
ORIGINS OF THE PENICILLIN COCKTAIL
The Penicillin cocktail is a modern classic cocktail created by Sam Ross, a prominent bartender known for his work at the famous New York City cocktail bars Milk & Honey and Attaboy.
This cocktail was first introduced around 2005 at Milk & Honey and quickly gained popularity in the mixology scene. It's a fine example of a contemporary twist on a traditional Scotch whisky drink.
