Cocktail Cabin
Penicillin
Smoke, honey and ginger - a hot toddy's cool cousin.
Batch (12 drinks) - measured in Millilitres (UK)
SinglePitcher (6)Batch (12)
Back to the recipe
Only this sheet prints - the size above is what it is set to.
Ingredients
- 720 ml Scotch whisky - A blend for the body of the drink
- 240 ml Lemon juice
- 240 ml Honey syrup
- 12 slices Ginger
- 90 ml Mezcal - Floated on top for the smoke - an Islay whisky does the same job
- 12 pieces Crystallised ginger (optional)
Batch (12 drinks) - about 1.3 l of measured ingredients, before ice and dilution.
Timings and per-glass steps are written for one drink and are not scaled. A full jug takes longer to chill, so stir or shake until it is properly cold rather than by the clock, and pour over fresh ice one glass at a time.
Quick version
- Shake the whisky, lemon, honey and ginger, strain over ice, then float the smoky spirit.
Method
- Muddle a slice of fresh ginger in the bottom of a shaker.
- Add the blended whisky, lemon juice, honey syrup and ice, and shake hard for 12 seconds.
- Double strain over one large cube in a rocks glass.
- Float the mezcal - pour it slowly over the back of a spoon so it sits on top - and add a piece of crystallised ginger.