Penicillin
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Sam Ross's modern classic from Milk & Honey. Blended Scotch, honey-ginger syrup and lemon with a smo…
2 oz blended Scotch whisky
3/4 oz fresh lemon juice
3/4 oz honey-ginger syrup
1/4 oz Islay single malt Scotch (float)
candied ginger (garnish)
ice
Sam Ross's modern classic from Milk & Honey. Blended Scotch, honey-ginger syrup and lemon with a smoky Islay Scotch float on top.
2 oz blended Scotch whisky
3/4 oz fresh lemon juice
3/4 oz honey-ginger syrup
1/4 oz Islay single malt Scotch (float)
candied ginger (garnish)
ice
To make honey-ginger syrup: simmer equal parts honey and water with fresh ginger slices, strain and cool. Combine blended Scotch, lemon juice and honey-ginger syrup in a shaker with ice. Shake well and strain into a rocks glass over a large ice cube. Gently float the Islay Scotch on top. Garnish with candied ginger on a pick.
Sam Ross's modern classic from Milk & Honey. Blended Scotch, honey-ginger syrup and lemon with a smoky Islay Scotch float on top.
2 oz blended Scotch whisky
3/4 oz fresh lemon juice
3/4 oz honey-ginger syrup
1/4 oz Islay single malt Scotch (float)
candied ginger (garnish)
ice
To make honey-ginger syrup: simmer equal parts honey and water with fresh ginger slices, strain and cool. Combine blended Scotch, lemon juice and honey-ginger syrup in a shaker with ice. Shake well and strain into a rocks glass over a large ice cube. Gently float the Islay Scotch on top. Garnish with candied ginger on a pick.
Old-Fashioned Glass