Beware of the Penicillin Cocktail, for it is an extremely delicious elixir. What makes this drink so tasty is that it blends together 4 flavors of sweet (ginger beer), tangy (lemon), spicy (cholula hot sauce) and smoky (liquid smoke). And then of course there is the clandestine scotch: it provides just the right kick, but is so well balanced with the other flavors that you would never know it’s there. Inspired by various cocktails with fun antibiotic names from speakeasies across New York City, this drink is certain to bring out the spirit in anyone.
Yield: 1 cup (2 servings)
Active Time: 5 minutes
Total Time: 5 minutes
1/2 c. (4 fl oz) scotch*
3 tbsp. (1 1/2 fl oz) fresh squeezed lemon juice
1/3 c. (3 fl oz) ginger beer
2 tbsp. powdered sugar
1/2 tsp. liquid smoke
1/2 tsp. cholula hot sauce
4 ice cubes
1) Combine all ingredients together in a Boston Shaker and shake until a frost begins to form on the exterior of the mixer.
2) Strain out the ice. When ready to enjoy, serve cold over fresh ice.
* Chef’s Note: Scotch is a type of whisky made primarily from barley which has been aged in a wooden barrel to create its unique flavors. While almost any type of scotch will work with this recipe, avoid the ones from the Islay region as their extremely intense flavors will overpower the balance of this drink.
Play up the fun name of this drink by serving it in a food-grade test tube, such as this one by Martha Stewart (I purchased mine at the Michael’s craft store). Plug the top with a cork for transit, and when serving, add a little chunk of dry ice to make it look even more “scientific.” Dry ice can be found at some grocery stores, but you can also find local vendors by searching online at places such as dryicedirect.com.