Recipe

• 2oz scotch (I used a split between The Famous Grouse blended scotch and smoky Ardbeg 10 Islay scotch)
• .75oz lemon juice
• .75oz honey syrup (1:1 honey water combo)
• .5oz ginger liqueur (I used Barrow’s Intense, but you can also sub with fresh muddled ginger with a bit of simple syrup)
• (optional) dash of salt

Combine all ingredients, shake with ice, and strain into a glass over fresh ice. Float an additional quarter ounce or so of smoky Islay scotch on top (I went heavy here and used Laphroaig 10 Cask Strength).

About

Soo, home bartending isn’t all glamour….there’s also gore.  I recently replaced my old peeler for garnishes and upon first use of the new razor sharp one, had quite the injury. Oops. (My fault, not the peeler’s) The OXO Y peeler is my fav and seriously cuts through citrus peel like a hot knife thru butter. AMAZING. What’s your favorite peeler?

Anyway, so here’s my remedy for my poor little finger… the Penicillin. Just like you have to drink hot toddies when sick, ya gotta capitalize on any opportunity for context-appropriate drinks! Created in 2005 by NYC bartender Sam Ross, the Penicillin is a scotch-based cocktail deliciously paired with honey, ginger, and lemon. This modern classic has been on my to-make list for a while, so what better opportunity than now? May its curative properties bring me much needed relief.