Amaro Penicillin
The honey-ginger Scotch classic with an alpine amaro float.
The Method
How to make it
- 01
Shake Scotch, lemon and honey-ginger syrup hard with ice for 12 seconds.
- 02
Strain over a large cube in a rocks glass.
- 03
Float the Braulio gently over the back of a bar spoon so it sits on top.
- 04
Skewer a piece of candied ginger and rest it on the rim.
Bartender's Tip
Make the honey-ginger syrup fresh and keep it refrigerated no more than a week — fresh ginger loses its heat fast and the drink goes flat and sweet.
A Little History
Sam Ross built the Penicillin at Milk & Honey in 2005 with an Islay float; bartenders have since discovered that a bitter alpine amaro does the same structural job with pine and mint in place of peat smoke. Braulio's juniper and gentian sit on the honey exactly the way the smoke used to.
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