In this recipe from Emily Vikre’s book Camp Cocktails, Sam Ross’ Penicillin cocktail transforms into a winter warmer. “The original is shaken and served over ice, but the combination of ginger, honey, and lemon juice screams hot toddy,” writes Vikre. “The grain, spice, and smoke notes from the two types of Scotch settle in comfortably alongside the other flavors, like a cat curling snugly into the edge of a well-loved couch.”
2 oz. blended Scotch
¾ oz. fresh lemon juice
¾ oz. honey
1 tsp. Scotch
4 oz. boiling hot water
Two 1-inch rounds of ginger, about ¼ inch thick
Glass: coffee mug
In a mug, combine the ginger, honey, and lemon juice, then muddle the ginger to press out some of the juice. Pour the boiling hot water into the mug. Allow to sit for 5 minutes, then stir in the Scotches. If desired, remove the ginger.
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