This requires a bit of experimenting, depending on how much ginger juice you have. Juice whole ginger in either a juice or a Vitamix equivalent. Honey syrup will last in the refrigerator for a couple of weeks. Remove from heat and cool to room temperature. Garnish with candied ginger.Ĭombine 3/4 cup honey with 1/4 cup water. Shake until well chilled and strain into a rocks glass over one large ice cube. I’m going to give you the recipe as Sam Ross presents it in the video, using milliliters, instead of ounces because it makes it simpler with the two sweeteners.ĥ0 ml blended scotch, such as Compass Box Artist’s Blendġ0 ml sweetened ginger juice (instructions below)ġ0 ml Islay single malt scotch, such as Laphroaig 10 yearsĬombine blended scotch, lemon juice, honey syrup, and ginger juice in a shaker with ice. If you are looking to go on a culinary/cocktail adventure, I recommend checking this one out! It’s admittedly a little bit of work but a lot of fun. I used Compass Box Artist’s Blend, which is really smooth. The honey and ginger balance out the lemon as Ross had explained. Once you settle in with the cocktail, you start to appreciate the combination of ingredients and all that is going on in the drink. Yes, it’s very smoky and peaty but it’s just a small amount floating atop the drink. The drink was delicious! Many people have told me they do not like Islay single malt scotch but it ups the complexity of this drink. The next evening, I invited a couple of friends over to join me on the patio to test out the Penicillin. After testing the ginger juice so many times while sweetening, I had no palate left for the cocktail! I put both the syrup and the sweetened ginger juice into the fridge to make the cocktail the following day. It took more sugar than I would have guessed to sweeten that straight ginger! Once I got the sweetened ginger juice dialed in, I made a new honey syrup, combining 3/4 cup of honey and 1/4 cup water over medium heat, stirring until the honey was dissolved. ![]() Unfortunately, I did not keep track of my measurements and I was totally winging it. From there you must sweeten the juice with granulated sugar. Then I used a metal sieve to separate the juice. So back to the kitchen I went! I took whole ginger root and put it in my Vitamix, unpeeled with a little bit of water. You end up combining these two sweeteners to balance the lemon juice. You want to offset the sour of the lemon with a sweetener, but instead of making a typical simple syrup, Ross uses a 3:1 honey syrup and a straight ginger juice that he mixes with granulated sugar. The Penicillin is a bit like a whiskey sour. He also points out that many people find that their drink falls short because they don’t execute the syrup as he intended. I googled Sam Ross and his Penicillin and found this video! In the video, Ross explains the ginger to honey ratio. The following morning I was thinking about the drink and trying to decide if I wanted to explore the ginger liqueur method but ultimately decided that the ginger honey syrup was my problem. I couldn’t taste the ginger and was generally underwhelmed, regretting my scotch investment! The next evening, I made the cocktail and have to say, I wasn’t really into it. You make a honey syrup, add sliced ginger to it and allow the mixture to steep overnight in the refrigerator. Most of the recipes I found online and in cocktail books called for a ginger honey syrup so I decided to go that route. ![]() The recipe that my friend uses calls for a ginger liqueur along with a honey syrup. Like most cocktails, there are several adaptations out there. The Penicillin calls for blended scotch, ginger juice, honey syrup, lemon juice, and a float of Islay single malt scotch. ![]() ![]() Upon reading this, I was more convinced to order the two types of scotch required for the drink. He is the same guy who created one of my very favorite cocktails, the Paper Plane. The Penicillin was created by Australian bartender, Sam Ross. It took me several months to get around to making it because I didn’t have any scotch and honestly, it intimidated me a bit. A while back, my friend, Chelea, told me about a scotch cocktail that she loves called the Penicillin. As I’ve been playing around with cocktails, I’ve received lots of recommendations from friends which has been really fun.
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