Cocktail Recipe: Smoked Penicillin - Cocktail Smoker
Smoked Penicillin: The "Elixir of Life"
The Penicillin cocktail is originally given its character with a small dash of peaty, smoky Scotch whiskey (float). We're now flipping that logic: we use a silky blend or bourbon as the base, and give it that depth that made this drink world-famous with real wood smoke. The meeting of ginger's spiciness, honey's softness, and smoke is simply indescribable.
Why Hikori (Hickory)?
For this drink, I recommend hickory chips. This is one of the most intense smoking woods, with a distinctive "bacon-sunshine" aroma. Since the cocktail already has strong ginger and lemon, a weaker wood (like apple) would get lost against them. Hickory, however, holds its own in the duel, and gives a true "by the campfire" experience.
Ingredients
| Ingredient | Amount |
| Scotch Whiskey (Blended) or Bourbon | 60 ml |
| Fresh lemon juice | 22.5 ml |
| Honey-ginger syrup* | 22.5 ml |
| Garnish | Candied ginger or lemon peel |
| Smoking chips | 1 portion Hikori (Hickory) |
How to make honey-ginger syrup? Heat together 1 dl honey, 1 dl water, and about a 5 cm piece of sliced fresh ginger. Let it sit for 20 minutes, then strain. This is the soul of this cocktail!
Preparation: The Play of Layers
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The shaker: Pour the whiskey, lemon juice, and honey-ginger syrup into the shaker.
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The shake: Add plenty of ice, and shake for at least 15 seconds, until the drink is completely chilled and slightly frothy from the honey.
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The serving: Strain the drink into an Old Fashioned glass filled with ice.
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The Smoking Spirit moment: Place the smoker on top of the glass. Fill it with hickory chips, and light it. Don't skimp here: wait until the glass is completely filled with dense, gray smoke. Close the lid, and let it sit for 30-40 seconds.
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The end of the ritual: Lift off the lid – the aroma of hickory immediately fills the room. Garnish the rim of the glass with a piece of candied ginger.
