High Spirits: THE PENICILLIN

Despite the fact that it's almost 50 degrees outside at the moment, we're waist deep in the doldrums of another New England winter; tomorrow will see almost a foot of snow dumped on us here in Connecticut. The holidays are long over, and St. Paddy's is somewhere in the unseeable future. In the immortal words of Crow T. Robot: "So, time for booze." 

We're not typically into mixing scotch with things other than ice. They have such intense and unique flavor profiles on their own that using them in a cocktail is almost heresy. Exception: the Penicillin, created by the infamous Sam Ross of Milk & Honey fame. Modern drinking trends and 'celebrity' don't tend to impress B&S, but Ross walks the walk and runs what might be the best drinker's bar in New York City, so his recipes tend to not suck.

Ingredients

2 oz. blended scotch (Cutty Sark or Famous Grouse are good for mixing)

3/4 oz. lemon juice

3/4 oz. honey-ginger syrup

1/4 oz. Islay scotch (We prefer Bowmore or Laphroaig in the $50 or less category)

You can find honey-ginger syrup in most supermarkets or liquor stores, but just as easily make your own. Here's a simple recipe:

Honey-Ginger Syrup

In a small saucepan, combine 1/2 cup honey, 1/2 cup water and an ounce of peeled fresh ginger. Simmer for 35-40 minutes. Strain syrup into a jar. Discard ginger pieces, then let syrup cool before sealing the jar. You can save the excess syrup in the fridge for up to 3 weeks.

To make your drink, add the blended scotch, lemon juice and honey-ginger syrup to a cocktail shaker along with ice. Shake well, and strain into a rocks glass over fresh ice. Float the Islay scotch on top. Garnish with a piece of ginger, if that's your thing.

The lemon, honey and ginger will hold back the scotch's intensity without diluting it too much, and the taste, along with smoky Islay on top, evokes the warm flavors of winter. Now go catch up on the second season of Narcos.