IMAGE ©Risa Weaver-Enion - Risa James Photography

Penicillin

a Scotch cocktail

a cocktail recipe

	blended Scotch
	honey ginger syrup
	fresh lemon juice
	peated Islay Scotch
	crystallized ginger

Penicillin

a Scotch cocktail

a cocktail recipe

by Risa Weaver-Enion

risajamesphoto.com

Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company Risa James Photography, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book, Cocktails for Everyday Drinking, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram @risajamesphotography, on the web at risajamesphoto.com, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.

The Penicillin is a "new classic" Scotch cocktail that uses two different types of Scotch whisky, a blended Scotch and a peated Scotch. It's less than 25 years old, but is a mainstay on cocktail menus around the world. The ginger is what makes this one stand out.

TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 2 H
TOTAL | 2 H 10 M

1 SERVING | 1 drink

SPECIAL EQUIPMENT:
GLASS JAR WITH LID
JIGGER
COCKTAIL SHAKER AND STRAINER

To make the honey ginger syrup:
Combine 2 ounces honey with 2 ounces of hot water in a Pyrex measuring cup. Stir to dissolve the honey into the hot water, then add a few pieces of crystallized ginger root. Let the ginger steep until the mixture cools to room temperature. Remove the pieces of ginger and discard. Pour syrup into a glass bottle and refrigerate until ready to use. (Use within three weeks.)

To make the cocktail:
Combine 2 oz. blended Scotch, 3/4 oz. honey ginger syrup, 3/4 oz. fresh lemon juice in a cocktail shaker. Add ice and shake for about 15 seconds. Strain into a rocks glass over fresh ice. Float 1/4 oz. peated Islay Scotch on top. Garnish with a piece of candied ginger on a cocktail pick.

Consume cocktail immediately; syrup will keep for up to three weeks in the refrigerator

Recommended brands: Monkey Shoulder, Famous Grouse, or Johnnie Walker Black for the blended Scotch whisky; Laphroaig 10-year-old or Lagavulin 10-year-old for the peated Islay Scotch.

To float whisky on top of the drink, pour the whisky into a jigger with a spout. Hold a bar spoon very close to the surface of the drink, with the round part of the spoon facing up. Slowly pour the whisky over the back of the spoon.

4.9

ginger root

crystallized

slices

Crystallized ginger root is tender and sweet with a spicy bite. Add chopped crystallized ginger to dishes for chewy texture and a bit of sweet spiciness.

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