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Benriach
Penicillin
The classic, sweet, fruit-laden Benriach Original 10, when blended with lemon juice, honey, and ginger, creates a cocktail for the senses and unlocks a world of flavor.
The Penicillin cocktail is a modern classic, originally created by Sam Ross of NYC's Milk & Honey bar. A play on the Gold Rush, minus the bourbon it quickly gained popularity among scotch lovers as a sophisticated and balanced cocktail.
In The Original Ten, the subtle use of peat adds a trace amount of smokiness and accentuates the honeyed sweetness of the Benriach character, making it the perfect base for a penicillin cocktail. When blended with lemon juice, honey, and ginger, it creates a cocktail for the senses. The addition of Benriach Smoky Ten layers the smokiness of peated whisky, building on the subtle smoke of the Original Ten.
To Make Honey-Ginger Syrup: Combine 1 cup honey, 1 (6-inch) piece ginger, peeled and thinly sliced, 1 cup water, to a saucepan over high heat, and bring to a boil. Reduce heat to medium and simmer 5 minutes. Chill overnight, then strain, and discard solids.
Benriach Penicillin
1 Serving(s)
Ingredients
Tools of the Trade
Instructions
- Add Benriach Original Ten, lemon juice and honey-ginger syrup into a shaker with ice and shake vigorously.
- Strain into a rocks glass over fresh ice.
- Top with Benriach Smoky Ten.
- Garnish with a piece of candied ginger.
- Pour and enjoy!
