Classic

Scotch • Sour
Penicillin

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It may not be quite as effective as its namesake antibiotic, but this cocktail is certainly curative, especially after a long day of work. The recipe, a blend of ginger, honey, lemon and scotch, is a spicy take on a classic Whiskey Sour created by New York City bartender Sam Ross in 2005. Since then, it’s taken on a life of its own, becoming something of a modern classic and inspiring riffs with rum, tequila and gin. While Ross’s original recipe called for a ginger-honey syrup, muddling ginger directly into the cocktail is an effective shortcut that ensures a bright punch of flavor.

The Essentials

ginger root
blended scotch
lemon juice
The Details

Ingredients

2 to 3 slices ginger root
2 oz blended scotch
.75 oz lemon juice
.25 oz Islay scotch
Candied ginger

Method

  • In a shaker, muddle the fresh ginger. Add the blended scotch, lemon juice and honey syrup and fill shaker with ice.
  • Shake, and fine strain into a rocks glass filled with fresh ice.
  • Float the Islay scotch on top of the drink and garnish with candied ginger.
intermediate
Strength:

Whiskey Dry Easy
Cameron’s Kick

No one knows who Cameron was or why he or she needed a kick, but we’re sure glad someone stepped in and gave them one in the form of this supremely odd but delicious cocktail. A strange mix of scotch, Irish whiskey, orgeat and lemon juice, the drink originally appeared in print in Harry MacElhorn’s Harry’s ABC of Mixing Cocktails