Australian bartender Sam Ross honed his mixing talents in Melbourne before heading to New York City, where at Milk & Honey, Little Branch, Pegu Club and now at Attaboy, he’s created several enduring drink recipes, among them the Penicillin cocktail: a smoky, spicy mix of Scotch, honey and ginger.
2 oz. blended Scotch whiskey
¾ oz. fresh lemon juice
¾ oz. honey syrup
¼ oz. smoky Islay single-malt Scotch whiskey
2-3 quarter-size slices fresh ginger
Tools: muddler, shaker, strainer, fine strainer
Garnish: candied ginger
Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay whiskey. Fill the shaker with ice and shake to chill; double-strain into an ice-filled rocks glass. Float the whiskey on top and garnish.
Sam Ross, Attaboy, NYC