Penichillin

Sam Ross, Michael McIlroy and Dan Greenbaum, Diamond Reef | New York City

At Diamond Reef, this frozen Penicillin riff is made in large batches in a Slushie machine, ideal for sipping in the expansive backyard space. This adaptation uses the blender for a similar effect. Note that the peated Scotch is not added to the blender; it’s added at the last minute over the top of the drink.

Ingredients

Serving: 1

  • 2 ounces blend Scotch whisky, preferably Monkey Shoulder
  • 3/4 ounce honey-ginger syrup (see Editor’s Note)
  • ¾ ounce lemon juice
  • 1/4 cup ice
  • peated Scotch whisky, preferably Laphroaig

Garnish: paper parasol

Directions
  1. In a blender, combine first four ingredients and blend until smooth.
  2. Pour into a footed Irish whiskey glass.
  3. Gently pour the peated whiskey on top of the drink.
  4. Serve with a straw and garnish with a paper parasol.
Editor's Note

Honey-Ginger Syrup:
8 ounces honey
1 six-inch piece of ginger root
8 ounces water

Combine honey with peeled and sliced piece of ginger root with 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.

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