Penicillin 盤尼西林 (Fresh Ginger Version)

A complex, spicy, smokey take on the bourbon-based Gold Rush cocktail. Starts off bold then takes a surprisingly refreshing turn.


4 thin slices of fresh ginger

50 ml blended Scotch whisky

15 ml ginger liqueur*

10-15 ml fresh lemon juice

5 ml honey syrup**

5 ml Islay single malt Scotch


Fresh or candied ginger


Jigger, bar spoon, cocktail shaker, muddler, fine strainer

Serve in an Old-fashioned glass

❶ Chill the Old-fashioned glass.

❷ Place all ingredients, except the Islay Scotch whisky, into the shaker.

❸ Using a muddler or a wooden spoon, gently muddle the ginger.

❹ Taste and adjust sweet-sour balance. Muddle again if you want a stronger ginger flavour.

❺ Fill the shaker with ice and shake well until chilled, about 8 seconds.

❻ Double strain into the chilled glass with a large ice cube.

❼ With the bar spoon, carefully pour the Islay Scotch whisky over the back of the spoon just above the surface of the drink, creating a layer on top.

❽ Garnish and serve.

Adapted from a 2005 recipe by Sam Ross.

* Can be substituted! Simply use more fresh ginger and honey syrup, adjust to your taste.

** To make honey syrup, combine 2 parts honey and 1 part of warm water (approx. 40°C) in a sterilized jar. Cover and shake until combined. Will keep for weeks in the refrigerator.

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