The Penicillin is my favorite fall cocktail. Smokey layers of two different types of scotch blended with some spicy honey, ginger, and lemon makes this beautiful drink for both scotch lovers and beginners.
When making zero-proof cocktails, I often like to reimagine my favorite cocktails in a nonalcoholic space. Some of the best flavor combinations I’ve found have come from experimenting with spirit-free drinks whose challenges force me to approach cocktails in new ways.
This zero proof penicillin approaches the smoke from scotch in an unexpected way. Liquid smoke creates a smokey element in this drink that is more BBQ forward than peat, giving this cocktail a brown sugar sweet and savory feel while Lapsang Souchong creates a more “scotch-y” feeling in this fall cocktail.
BBQ Penicillin
2 oz Lapsang Souchong Tea
3/4 oz ginger-chili-honey
3/4 oz lemon
1/4 oz rich simple syrup
4 drops salt solution (10:1, filtered water to salt)
2 dash angostura (optional)
1/2 bar spoon liquid smoke
- Fill rocks glass with ice. Pour 1/2 bar spoon liquid smoke over ice and allow to sit while shaking cocktail.
- Combine all ingredients, except liquid smoke, into a cocktail shaker tin with ice. Shake well.
- Double strain over liquid smoke and rocks. Garnish with a lemon peel twisted over cocktail surface. Enjoy!
Best Shot Co. 