The Penicillin is a modern whisky cocktail built around lemon, honey and ginger, with a small amount of smoky whisky floated on top.
This Japanese version keeps the same structure but uses Japanese whisky as the base. A clean blended whisky works best underneath, while a lightly peated Japanese whisky can be used for the float if you want to keep the drink entirely Japanese.
How to make it
What you need
- 45 mlJapanese whiskyUse a light or medium-bodied blend. The alcohol estimate assumes both whiskies are 43% ABV; check your bottles for their actual strengths.
- 20 mlfresh lemon juice
- 20 mlhoney-ginger syrup, made from honey, fresh ginger and hot water
- 10 mlsmoky whisky for the float; a lightly peated Japanese whisky works well
- to fillice for shaking
- 1 largeice cube per glass, to serve
- 1 piececandied ginger or lemon peel per glass, to garnish
1.9 standard drinks in total, 1.9 per serve, based on the recipe's alcohol strengths. Australian guidelines: no more than 10 a week, 4 on any day.
Method
- 01Add the Japanese whisky, lemon juice and honey-ginger syrup to a shaker with ice.
- 02Shake hard until well chilled.
- 03Strain into a rocks glass over one large cube of ice.
- 04Slowly pour the smoky whisky over the back of a spoon so it sits lightly on the surface.
- 05Garnish with candied ginger or a strip of lemon peel.
What to make it with
Blended bottles in stock today, cheapest first. Prices are checked daily, so this is what the drink actually costs to build right now.
