![]() of a ginger liqueur like Canton or King’s Ginger. Then for the cocktail, instead of the above recipe of 0.75 oz, ginger honey syrup, do 0.5 oz. If you have none of these things, you can always make a simple honey syrup 6 oz.piece of ginger, and simmer on low for five minutes, before letting cool, straining out solids, and bottling. Otherwise, on the stove, add to a small pot 6 oz.hot water to a blender and blend on high for 30 seconds, then strain out the fibrous solids. If you have a good blender, you can do 6 oz.If you have access to a good juicer, you can literally juice ginger (it’s fibrous and the yield is horrible, but it’s so good), and add 2 oz.It’s only a quarter ounce, so I try not to get too prescriptive about specific bottlings-just make sure it’s big and smoky. Also great would be bottlings from Ardbeg, Bowmore, Lagavulin, Bruichladdich, and others. Most of us use the Laphroaig 10 year, as it’s every inch the beast you want it to be, while being much less expensive. Smoky Scotch: Ross used the Compass Box Peat Monster back in 2005, which still works great. Famous Grouse, Scottish Glory, Dewars, Chivas-they all work, as would a mild 100 percent malt whiskey like Monkey Shoulder. The happy news here is that blends are plentiful and often inexpensive-my favorite these days is the Great King Street: Artist’s Blend, from Compass Box, but for Penicillins the blended scotch is less important. “Blended” in this case means a scotch that’s a blend of malt whiskey (rich and full-flavored) and grain whiskey (light and mild), designed to be smooth and accessible. Penicillinīlended Scotch: Your options here are broad. It’s a way to flirt with disaster but stay safe, so you can say things like “it’s like if you liquified an ashtray” or “it’s like being slapped in the face with a smoked fish,” but mean it, you know, in a good way. Take a sip of something like Laphroig neat, and it’s an oily blast of smoke and salt and flavors like, as one woman says, “an elastic bandage.” However, position just a hint of that flavor next to something equally loud like ginger, and something soothing like honey, with a broad backbone of mild scotch and the brightness of fresh lemon, and it becomes a caged tiger, still wild but made accessible to more or less everyone. The particular magic of the Penicillin is that it presents that flavor, but de-fangs it. If you can’t handle it, well, too bad for you. As those ads illustrated, if you like it, you’re in the club. If it’s not for everyone, well then, all the better. The reason this works so well-the reason Laphroig had so much success with their bizarre advertising experiment-is that there’s something inherently appealing about big aggressive flavors.
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