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.
Cocktail Recipes

BBQ Penicillin

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

  1. Fill rocks glass with ice. Pour 1/2 bar spoon liquid smoke over ice and allow to sit while shaking cocktail.
  2. Combine all ingredients, except liquid smoke, into a cocktail shaker tin with ice. Shake well.
  3. Double strain over liquid smoke and rocks. Garnish with a lemon peel twisted over cocktail surface. Enjoy!