Laphroaig Penicillin
Ingredients:
- 2 Parts Teacher's Highland Cream Scotch Whisky
- 0.75 Part Lemon Juice
- 0.75 Part Honey Syrup
- 3 Slices Ginger
- 0.25 Part Laphroaig Scotch Whisky
- For Garnish Candied Ginger
Directions:
Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Teacher’s scotch, lemon juice, and honey syrup, and fill shaker with ice. Shake until well chilled, about 20 seconds.
Strain into a rocks glass with one large ice cube (you may wish to double-strain through a fine tea strainer to remove the small flecks of ginger), and pour the Laphroaig® over the back of a bar spoon so that it floats atop the drink. Garnish with candied ginger (optional).
*For the honey syrup, bring equal parts of honey and water to a boil, then simmer for 5 minutes. Let cool before using, and keep refrigerated for up to 1 week.
