Japanese Penicillin_ A Smoky Whisky Cocktail with an Asian Twist

Japanese Penicillin: A Smoky Whisky Cocktail with an Asian Twist

The Japanese Penicillin is a creative variation on the classic Penicillin cocktail, incorporating Japanese ingredients to give it a unique flavor profile. This sophisticated drink combines the warmth of whisky with the spicy kick of ginger and a hint of smoky complexity. Here's a recipe for this intriguing cocktail:

Ingredients:

2 oz Japanese whisky (such as Suntory Toki or Nikka From The Barrel)

3/4 oz fresh lemon juice

3/4 oz honey-ginger syrup

1/4 oz Islay single malt Scotch (for float)

Candied ginger or lemon twist for garnish

For the honey-ginger syrup:

1/2 cup honey

1/2 cup water

2-inch piece of fresh ginger, peeled and sliced

Instructions:

First, prepare the honey-ginger syrup:

Combine honey, water, and ginger in a small saucepan.

Bring to a simmer over medium heat, stirring until honey dissolves.

Remove from heat and let steep for 30 minutes.

Strain and cool before using. Store excess in the refrigerator.

Fill a cocktail shaker with ice.

Add Japanese whisky, fresh lemon juice, and honey-ginger syrup to the shaker.

Shake vigorously for about 10-15 seconds to chill and combine ingredients.

Strain the mixture into a rocks glass filled with ice.

Carefully float the Islay Scotch on top of the drink by pouring it slowly over the back of a spoon.

Garnish with a piece of candied ginger or a lemon twist.

The Japanese Penicillin offers a delightful balance of flavors. The Japanese whisky provides a smooth base, while the honey-ginger syrup adds sweetness and spice. The lemon juice brings necessary acidity, and the float of smoky Islay Scotch adds depth and complexity. This cocktail is perfect for whisky enthusiasts looking to explore new flavor combinations with an Asian-inspired twist.