For those among us who might have overdone it during the holiday blitz, a former colleague from Kalispell sent this one in to cure what might ail you – The Penicillin Cocktail.
Said friend from Kalispell, nicknamed Bib, also of Bib’s Roasted Turkey Bone Gumbo fame, as I’ve shared before genuinely aspired to become a welder and horse trainer, though a cruel twist of fate led him down a fairly divergent career path as an ENT doc.
Oh he still trained ponies and drove a welding truck rig that would make any oilfield pipefitter proud, though he spent his 9 to 5 hours (really more like 6 to 6) in another world.
I happen to run into Bib via a mutual friend this past week and he said he’d been meaning to send us this recipe, Bib of course primarily interested in the medicinal properties of the honey and ginger during this deep winter interval of the cold and flu season.
We’re of the opinion that ginger (and honey) make almost everything better and Bib promises this one will cure what ails you this weekend.
Cheers.
2 ounces blended Scotch whisky
3/4 ounce honey ginger syrup
3/4 ounce fresh lemon juice
1/4 ounce Islay single malt ScotchGarnish: Crystalized ginger, lemon
Honey Ginger Syrup
1 cup water
1 cup honey
Roughly 6 inch piece of ginger, peeled, thinly sliced
Make the Honey Ginger Syrup. Combine all three ingredients in a saucepan, heat to a boil, reduced heat and simmer 5 minutes or so. Cool, then refrigerate overnight. Strain and keep cool until used.
Shake it up. Combine the first three ingredients in your trusty ice-filled shaker; shake, shake, shake.
Strain into an ice-filled rocks glass and then top with the single malt.
Garnish and enjoy.
