A zesty Scotch Whiskey Cocktail made with smokey Islay single malt, lemon, and ginger. It’s called The Penicillin for a reason. Intrigued yet?
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It’s Friday afternoon and all I can think about are the Scotch whiskey cocktails I had in Los Angeles a few weeks ago. Although it took me a while to warm up to the craziness that’s L.A., my taste buds were instantly swoon by the city’s cocktails. I remember one in particular, called the Penicillin, which I spotted and drank at several restaurants and bars (hey, when something’s that good!)
Intrigued by the name? A quick research taught me that it was created by New York City bartender Sam Ross back in 2005, and it’s said to be quite the cure-all—hence the clever moniker.
If you’re the kind of person that asks the bartender “What do you have that’s not too sweet?” you’ll love this cocktail. It’s fresh and smoky and tart and a touch spicy and all sorts of amazing. If you want to go fancy, get yourself one of those nifty Japanese-style giant ice cube molds, which will allow you to serve it L.A.-style. Otherwise, plain old ice cubes will do.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Recipe Credit: Adapted from Sam Ross’ original recipe.
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