Chris Yamka | Seattle

Compared to the classic Penicillin cocktail, which calls for ¾ ounce honey-ginger syrup, this version uses yellow Chartreuse for honeyed sweetness, supplemented by a smaller amount of ginger syrup for zing. The lemon juice is strained three times to remove pulp and create a finer texture.


Serving: 1

  • 2 ounces blended Scotch
  • 1/2 ounce yellow Chartreuse
  • 1/4 ounce ginger syrup (2:1, sugar:ginger juice)
  • 3/4 ounce lemon juice, triple strained
  • peated Scotch, in an atomizer

Garnish: lemon wheel

  1. Combine all ingredients, except the peated Scotch, in a mixing tin and shake with ice.
  2. Strain into a rocks glass over ice.
  3. Finish with six sprays of peated Scotch from an atomizer.
  4. Garnish with a lemon wheel.

Tagged: chartreuse