Categories
Cocktail Recipes

Penicillin No. 2

This isn’t so much a riff on a penicillin cocktail as it is an attempted refining of it. The addition of hot chilis into the honey ginger syrup increases the heat of the ginger while a dash of angostura and salt sharpens the warmth of the scotches.

2 oz Blended Scotch

1 oz Lemon

1 oz Ginger Chili Honey

2 dash Angostura

3 drops Salt Solution (4:1)

1/4 oz Islay Single Malt

  1. Combine all ingredients except single malt intonations shaker tin with ice.
  2. Shake well, about 30 seconds.
  3. Double strain into a highball glass over one large ice cube.
  4. Gently float single malt on top. (I also find that spraying it via an atomizer is my preferred method for adding this ingredient.)
  5. Garnish with a lemon peel or cherry.

Ginger Chili Honey

1 cup Honey

1/2 cup Water

1 small hot pepper, sliced in half 

6” piece of fresh ginger, peeled and roughly chopped

  1. Combine honey and water in a pot over medium heat. Allow to come to a light boil. 
  2. Add ginger and pepper and boil for 1 minute. Reduce heat and simmer for 5 minutes. 
  3. Remove from heat and discard pepper but keep ginger in the mixture. Refrigerate overnight. 
  4. Strain out ginger solids and bottle syrup in the refrigerator for up to 2 weeks.
Categories
Cocktail Recipes

Funeral on 77th Street

This absinthe and elderflower French 75 riff is perfect for when you want something a little sweet, a little sour, and a little more adventurous than your average cocktail. A perfect introduction to absinthe for newbies, this cocktail is best served with ice cold sparkling wine and a fresh rosemary garnish.

1 3/4 oz Gin

1 1/4 oz Lemon

3/4 oz Honey Syrup (4:1 honey to water)

1/4 oz St. Germain Elderflower

1/4 oz Absinthe

Lemon peel

Cold Prosecco or Cava

  1. Combine gin, lemon, honey, St. germain, and absinthe into a cocktail shaker with ice.
  2. Shake well until frothy, about 30-45 seconds.
  3. Double strain into a large coupe glass. Top with desired amount of Prosecco or cava.
  4. Express a lemon peel over the surface of the cocktail and garnish with a sprig of fresh rosemary.

NOTE: For a Slightly sweeter drink, increase measurement of St. Germain Elderflower Liqueur from 1/4 oz to 1/2 oz.