The Story Behind The Smoky Tea Penicillin
The Penicillin is one of my favorite cocktails — I love anything with fresh ginger. I was craving one recently, when suddenly I realized I was out of Islay Single Malt Whisky, the spirit that gives a Penicillin its smoky finish. I decided to substitute Lapsang Souchong tea, a smoky black tea from China. It worked beautifully.
This can also easily be made into a non-alcoholic cocktail by omitting the spirit: Just mix 2 ½ ounces of tea with 1 ounce lemon and 1 ounce syrup.
- 1 ½ ounces Scotch
- ¾ ounce lemon juice
- ¾ ounce honey-ginger syrup (recipe follows)
- ½ ounce Lapsang Souchong tea
- Lemon slice, for garnish
- Combine all ingredients in a cocktail shaker.
- Shake, and then strain into a coupe glass with an ice cube.
- Garnish with lemon slice.
- Optional: If you’d like, you can smoke the cocktail with some of the tea!
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Honey-Ginger Syrup Ingredients
- 1 cup honey
- 1 cup water
- ¼ cup of sliced ginger
Honey-Ginger Syrup Directions
- Combine all ingredients in a saucepan over high heat.
- Simmer until the honey dissolves.
- Strain into a heat-safe container and let cool.
- Store in an airtight container in the refrigerator.