The Penicillin Cocktail for Post Carnival Relief | Wah Yuh Drinkin?

Look no further, we have the cure for the proverbial post-carnival flu! Ginger, honey, and lemon are here to the rescue!

2 oz. J. W. Black Blended Scotch Whisky

3/4 oz. Freshly squeezed Lemon Juice

3/4 oz. Honey-Ginger Syrup

1/3 oz. Single Malt Scotch Whisky (for floating on top of finished Cocktail)

2 - 3 Slips Fresh Ginger

Glassware: Old Fashioned

Garnish: Candied Ginger and Lemon Twist

Methodology: Muddle fresh Ginger Slips in the bottom of the Mixing Glass/Tin. Add remaining ingredients (except Single Malt Whisky) with ice in Shaker. Shake vigorously. Double Strain into an ice-filled Rocks Glass and float Single Malt Scotch Whisky on the top of the finished Cocktail, using the back of the bar-spoon.

Honey-Ginger Syrup

1/2 Cup Water

1/2 Cup Organic Honey

1/4 lb. Fresh Ginger (cleaned and thinly sliced)

Bring to a slow boil for 15 minutes and add freshly sliced Ginger. Stir constantly during slow boil until a syrupy texture is achieved. Allow to cool and thereafter fine-strain thoroughly. Thereafter, refrigerate immediately.

Candied Ginger

Cut 1 lb. Fresh Ginger into 1/8 inch Slips. Boil Ginger Slips in Water for 20 minutes in medium heat. Drain Ginger Slips. Whilst retaining the Ginger Water. Pour 1 Part Ginger Water to 1 part Granulated Sugar in a pot, boil and simmer for 30 minutes until the ginger slips are in a viscous sugar syrup. Drain Ginger Slips from sugar syrup and allow to ginger slips to cool on a cooling rack over a cookie sheet/foil. Thereafter, place cool syrup-coated ginger slips in a bowl of Granulated Sugar to coat both sides of Ginger Slips. Place again on cooling rack for 3 – 4 hours. Place in a sealed container in a cool environment.