NO. 022 · A CLASSIC HOUSE SPEC
Penicillin
Honey and ginger beneath a small, smoky cloud.
- The glass
- Rocks glass
- The method
- Shaken
- With ingredients ready
- 3 min · Intermediate
Our house measures and instructions. No tasting by The Drink Place has been recorded.
What this means
- Recipe basis
- Ingredient reference: International Bartenders Association. Our house measures may differ.
- Preparation
- Complete measured ingredients and instructions. No individual editorial method review is recorded.
- House tasting
- Not recorded. A reference, editorial review, or AI photograph does not establish a taste test.
THE QUIET PREPARATION
Before the first pour.
with ingredients ready
Set out rocks glass for each drink. Keep the tools and prepared ingredients within reach.
- Jigger or graduated measure
- Cocktail shaker
- Cocktail strainer
- Citrus juicer
- Kitchen scale
PREPARE FIRST, OR USE THE SAME PREPARED INGREDIENT
Honey syrup (2:1)Prepare and cool before mixing
Stir 100 g honey with 50 g warm water until dissolved. Cool, refrigerate, and use within 7 days.
These are preparation ratios. Make enough for the measured drink quantities; cooling time and final yield are not included in the mixing time.
Ginger syrup20 min heating or steeping + cooling
Dissolve 100 g sugar in 100 g hot water. Add 30 g finely sliced fresh ginger, cover, and steep for 20 minutes. Strain and cool. Refrigerate in a clean sealed jar and use within 7 days.
These are preparation ratios. Make enough for the measured drink quantities; cooling time and final yield are not included in the mixing time.
- Squeeze the citrus and measure its juice before you start. Keep the listed garnish aside.
Honey syrup (2:1) — Stir 100 g honey with 50 g warm water until dissolved. Cool, refrigerate, and use within 7 days.
Ginger syrup — Dissolve 100 g sugar in 100 g hot water. Add 30 g finely sliced fresh ginger, cover, and steep for 20 minutes. Strain and cool. Refrigerate in a clean sealed jar and use within 7 days.
A PROPER POUR BEGINS HERE
The ingredients.
- 60 ml
- 25 ml
- 15 ml
- 10 ml
- 7.5 ml
- 1
Exact measures for one drink. Fresh ice is part of the method.
US fluid ounces convert the exact milliliter specification and round to three decimal places.
A LITTLE CEREMONY
The method.
Prepare your glass
Set out a clean rocks glass for each serving. Add 120 g of fresh cubed ice to each glass just before pouring.
Measure into your shaker
Add the blended Scotch, lemon juice, honey syrup, and ginger syrup to the shaker. Keep the Islay Scotch aside.
Shake with confidence
Measure the still ingredients first. Add the recipe’s mixing ice, seal the shaker, and hold both parts firmly. Shake for the stated time. Keep bubbles and garnish outside the shaker.
Shake until properly cold
Use one serving of the measured ingredients per batch. Add 180 g cubed ice and seal the shaker. Shake firmly until the outside feels very cold. Repeat with fresh mixing ice for each serving.
Shake with confidence
Measure the still ingredients first. Add the recipe’s mixing ice, seal the shaker, and hold both parts firmly. Shake for the stated time. Keep bubbles and garnish outside the shaker.
Strain and finish
Use a cocktail strainer to pour into the prepared rocks glass. Slowly pour the measured Islay Scotch over the back of a spoon onto the surface. Add the measured garnish and serve immediately.
THE NEXT CHAPTER
