Penicillin 盤尼西林
Starts off smokey & bold, then takes a surprisingly refreshing turn.
Ingredients 材料
4 pc fresh ginger slices 新鮮薑片
50 ml Blended scotch
5-10 ml Honey syrup** 蜂蜜糖漿**
5 ml Peated Scotch 泥煤威士忌
** To make honey syrup, combine 2 parts honey and 1 part of warm water (approx. 40°C) in a sterilized jar. Cover and shake until combined. Will keep for weeks in the refrigerator.
** 蜂蜜糖漿製作：將2份蜂蜜和1份溫水（約40°C）混合於一個已消毒及可密封的容器中，蓋好並搖晃至完全混合。可長時間於雪櫃貯存。
Garnish 裝飾
Fresh or candied ginger
新鮮薑片或水晶薑粒
Tools 工具
Glassware 酒杯
❶ Chill the coupe or martini glass and prepare garnish.
將酒杯雪凍，預備裝飾。
❷ Place all ingredients, except the Islay Scotch whisky, into the shaker.
於搖酒器加入艾拉島威士忌除外所有材料。
❸ Using a muddler or a wooden spoon, gently muddle the ginger.
用搗棒或匙把薑片壓汁。
❹ Taste & adjust sweet-sour balance. Muddle again if you want a stronger ginger flavour.
試味，較對。如果想要更重的薑感，可再壓按或添加更多的薑片。
❺ Fill the shaker with ice & shake well until chilled, about 10-12 seconds.
加滿冰，搖約10-12秒。｜搖酒作用技巧淺解｜
❻ Double strain into the chilled glass with a large ice cube.
用隔冰網隔冰倒入酒杯。
❼ With the bar spoon, carefully pour the Islay Scotch whisky over the back of the spoon just above the surface of the drink, creating a layer on top.
使用吧匙的匙背，將艾拉島威士忌慢慢倒在匙背面上，形成頂部分層。
❽ Garnish and serve. Enjoy!
加上裝飾，完成！拉下有教學片喔！
Adapted from a 2005 recipe by Sam Ross.
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