A smoky, citrusy twist on the classic Penicillin cocktail, with an Amaretto nod to The Godfather.
Steps
- Make honey-ginger syrup: Combine equal parts honey and warm water (e.g., 2 oz each) and stir until fully dissolved. Add 3 pieces fresh ginger (thin slices, for muddling) and let steep for 10 minutes, then strain. This can be made in advance and refrigerated.
- Muddle ginger: Place 3 pieces fresh ginger (thin slices, for muddling) in the bottom of a cocktail shaker and muddle firmly to release the oils and juice.
- Combine ingredients: Add 1.5 fluid ounces blended Scotch whisky, 0.5 fluid ounces Amaretto liqueur, 0.8 fluid ounces fresh lemon juice, and 0.8 fluid ounces honey-ginger syrup to the shaker with the muddled ginger.
- Shake: Fill the shaker with 1 cups ice and shake vigorously for about 15 seconds until well chilled.
- Strain and serve: Double-strain over a large ice cube into a rocks glass.
- Float the Islay Scotch: Gently pour 0.5 fluid ounces Islay single malt Scotch (peaty/smoky) over the back of a bar spoon so it floats on top of the drink — this delivers the signature smoky aroma on the first sip.
- Garnish: Garnish with 1 pieces candied ginger or lemon twist (for garnish) on a cocktail pick or a lemon twist expressed over the glass and placed on the rim.
