Penicillin

by Luigi Barberis

Together with Luigi Barberis, we discover how to make a classic of modern mixing with Miele Mazzetti .

Ingredients:

4 cl of Scotch whisky

2 cl of ginger liqueur

1.5 cl of lemon juice

2 cl of Miele Mazzetti

Islay single malt float

Method: Pour the Scotch, ginger liqueur, lemon juice, miele Mazzetti , and ice cubes into a shaker. Shake vigorously for a few seconds. Strain into a glass and top with ice. For the Islay single malt float, slowly pour a few drops of Islay single malt over the cocktail using a bar spoon.

The Penicillin is a modern cocktail created in 2005 by bartender Sam Ross of Milk & Honey in New York. It has become very popular for its smoky, spicy flavor, perfect for whiskey lovers. It's a recommended after-dinner cocktail or as a relaxing drink.