Penicillin
Penicillin Sour
Ingredientes
- Blended Scotch 2 oz
- Lemon Juice 3/4 oz
- Honey syrup 2 tsp
- Ginger Syrup 2 tsp
- Islay single malt Scotch 1/4 oz
Instruções
Shake blended Scotch, lemon juice, honey syrup and ginger syrup with ice. Strain over large ice in chilled rocks glass. Float smoky Scotch on top (be sure to use a smoky Scotch such as an Islay single malt). Garnish with candied ginger.
O Penicillin é um moderno coquetel clássico construído sobre uma base de scotch mesclado com suco de limão, xarope de mel e gengibre, com Scotch single malt de Islay flutuando por cima. Criado por Sam Ross no bar Milk & Honey de Nova York em 2005, este coquetel tornou-se instantaneamente um dos mais influentes coquetéis modernos. A harmonia do mel doce, do gengibre picante e do whiskey defumado com turfa cria uma bebida surpreendentemente complexa e equilibrada.
History & Origins
The Penicillin was created by Scottish-Australian bartender Sam Ross at Milk & Honey bar in New York City in 2005, at the heart of the craft cocktail revival. Ross developed it as a riff on the Gold Rush cocktail, adding house-made ginger-honey syrup and a float of Laphroaig to create a more complex layered drink. It was named for the antibiotic in a tongue-in-cheek nod to its supposed restorative properties, and it is now considered one of the most significant cocktails of the 21st century.
Tasting Notes
Aroma: Intense peat smoke and iodine from the Islay float, with honey, ginger root, and a bright lemon lift beneath. Palate: The blended Scotch provides an approachable, slightly sweet grain and fruit base, while honey syrup adds floral sweetness, ginger syrup contributes a warming spice, and lemon juice delivers clean acidity; the peaty float integrates as the cocktail is sipped. Finish: Long and complex — smoky, spiced, and sweetly herbal with a persistent lemon and ginger echo.
Pro Tip
Float the Islay single malt over the back of a bar spoon immediately before serving so the smoky layer is intact when the drink reaches the guest, allowing them to smell the peat before the first sip.
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