Penicillin No. 2

This isn’t so much a riff on a penicillin cocktail as it is an attempted refining of it. The addition of hot chilis into the honey ginger syrup increases the heat of the ginger while a dash of angostura and salt sharpens the warmth of the scotches.

2 oz Blended Scotch

1 oz Lemon

1 oz Ginger Chili Honey

2 dash Angostura

3 drops Salt Solution (4:1)

1/4 oz Islay Single Malt

1. Combine all ingredients except single malt intonations shaker tin with ice.
2. Shake well, about 30 seconds.
3. Double strain into a highball glass over one large ice cube.
4. Gently float single malt on top. (I also find that spraying it via an atomizer is my preferred method for adding this ingredient.)
5. Garnish with a lemon peel or cherry.

Ginger Chili Honey

1 cup Honey

1/2 cup Water

1 small hot pepper, sliced in half 

6” piece of fresh ginger, peeled and roughly chopped

1. Combine honey and water in a pot over medium heat. Allow to come to a light boil. 
2. Add ginger and pepper and boil for 1 minute. Reduce heat and simmer for 5 minutes. 
3. Remove from heat and discard pepper but keep ginger in the mixture. Refrigerate overnight. 
4. Strain out ginger solids and bottle syrup in the refrigerator for up to 2 weeks.