A Shot in the Arm with the Penicillin Cocktail

No, unfortunately the Penicillin Cocktail is not a replacement for the flu shot. It doesn't have any antibiotics in it, but it sure will keep you warm and toasty on a cold autumn night.

This autumn favorite was originally created by bartender Sam Ross and boasts warming, soothing flavors of honey, lemon juice and fresh ginger, and fortifies them with a good dose of scotch whisky. The drink is topped with a thin pour of headily aromatic Islay malt, like Laphroaig 10 Year, which gives the cocktail its fragrant, woodsy scent - perfect for fall.

The cocktail calls for a house-made ginger-honey syrup. But, according to Serious Eats, since the spark of fresh ginger fades so quickly, the drink may be better served by simply muddling a few slices of fresh ginger in the drink, rather than mixing a batch of syrup that will likely lose its luster before the bottle is half gone.

Over the years the cocktail has been adapted to be made with tequila, gin, and rum, but the scotch-based original remains a fan favorite.

Making the Penicillin Cocktail

Ingredients:

For the Honey-Ginger Syrup (makes about 1 1/2 cups)

1 cup honey
1 (6-inch) piece ginger, peeled and thinly sliced

For the Cocktail

2 oz. blended scotch
3⁄4 oz. fresh lemon juice
3⁄4 oz. honey-ginger syrup
1 1⁄2 oz. Islay single malt scotch, preferably Laphroaig 10 Year
Candied ginger, to garnish

Directions:

Make the honey-ginger syrup: Combine honey, ginger, and 1 cup water in a 2-qt. saucepan over high; boil. Reduce heat to medium and simmer 5 minutes; chill overnight, then strain, discarding solids.

Make the cocktail: Combine blended scotch, lemon juice, and syrup in a cocktail shaker filled with ice; shake vigorously and strain into a rocks glass with one large ice cube. Top with Laphroaig and garnish with candied ginger, if you like.