Continuing right along on our famous New York City cocktail tour, we bring you the Penicillin: a cocktail first concocted by NYC bartender Sam Ross. A surefire cure for any chilly fall night, the cocktail warms the soul with a blend of honey, lemon, and scotch.


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



2 oz. blended scotch
34 oz. fresh lemon juice
34 oz. honey-ginger syrup
1 12 oz. Islay single malt scotch
Candied ginger, to garnish


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.

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