The Braveheart

Devon Espinosa, The Tasting Kitchen | Los Angeles, CA

Devon Espinosa created this deliberately non-smoky Penicillin variation during his tenure at The Tasting Kitchen. Although he’s since moved on to another position, the drink remains a popular off-menu option.

Ingredients

Serving: 1

  • 2 ounces blended Scotch whisky
  • 2 ounces blended Scotch whisky
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 3/4 ounce honey-ginger syrup (See Editor's Note)
  • 3/4 ounce honey-ginger syrup (See Editor's Note)
  • 2 dashes Angostura bitters
  • 2 dashes Angostura bitters

Directions
  1. In a cocktail shaker, combine all ingredients with ice.
  2. Shake well, then strain into a rocks glass over fresh ice.
Editor's Note

Honey-Ginger Syrup:
Combine 1 cup of clover honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for five minutes. Refrigerate overnight, then strain, discarding the solids.

Tagged: penicillin, recipes

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