The name of this drink is a tribute 134 Eldridge Street, the address of the original Milk & Honey. The drink itself is Chip Tyndale’s nod to the Penicillin, a well-traveled modern-classic created by bartender Sam Ross at that very address. “The subtle smoke of the Bowmore single malt Scotch enhances the qualities of the Fever-Tree Smoky Ginger Ale,” says Tyndale.
- 2 ounces peated single malt Scotch, preferably Bowmore 12
- 3/4 ounce lemon juice
- 1/2 ounce honey syrup (see Editor’s Note)
- Fever-Tree Smoky Ginger Ale, to top
Garnish: lemon wedge
- Combine all the ingredients except the ginger ale and garnish in a mixing tin filled with ice, and shake until chilled.
- Strain into a chilled Collins glass filled with ice.
- Top with chilled Fever-Tree Smoky Ginger Ale.
- Garnish with a lemon wedge.
Combine 3 parts honey with one part hot water. Stir well to combine. Store in an airtight container in the refrigerator for up to two weeks.