Paul Kushner
The Penichillin is a sophisticated twist on the classic Penicillin cocktail, blending the smoky richness of Scotch whisky with the smooth elegance of Armagnac. Cherry liqueur adds a fruity depth, while ginger honey provides a warming sweetness, creating a balanced and refined drink with layers of complexity.
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Servings: 1
Ingredients
- 1.5 oz Scotch whisky
- 0.75 oz Tariquet VSOP Armagnac
- 0.5 oz cherry liqueur
- 0.75 oz ginger honey syrup
- Lemon peel or candied ginger for garnish
Instructions
- Add Scotch whisky, Armagnac, cherry liqueur, and ginger honey syrup to a cocktail shaker.
- Fill the shaker with ice and shake vigorously for 15-20 seconds to chill and blend the flavors.
- Double strain the mixture into a rocks glass over a large ice cube.
- Top with a lemon peel twist or a piece of candied ginger for an elegant finish.
Notes
Pro Tips
- To make ginger honey syrup: Combine equal parts honey, water, and freshly grated ginger in a saucepan. Heat gently, stirring until the honey dissolves. Strain and let cool before use.
- Use a lightly smoky Scotch for a balanced flavor or opt for a bolder Islay whisky if you prefer a more pronounced smokiness.
- For added depth, lightly torch the lemon peel garnish to release aromatic oils.
Tried this recipe?Leave a comment and let us know how it was!
Tasting Notes
The Penichillin is a harmonious blend of smoky, fruity, and spicy flavors. The Scotch provides a robust foundation, enhanced by the Armagnac’s smooth, nutty warmth. Cherry liqueur adds a subtle sweetness, while the ginger honey syrup ties it all together with a gentle heat. A drink that’s complex yet comforting.
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