How to make The Penicillin cocktail - Masterclass

Everything you need to know to make Sam Ross' smokey, double whisky, honey & ginger classic - The Penicillin - the cure for what ails you.
Just in time for World Cocktail Day, Cara ponders where the word cocktail came from and shows you how to make Sam Ross’ modern classic - The Penicillin.
Don’t forget to subscribe to help keep the channel going. Liking, commenting & sharing really helps too!
Instagram - / withcaradevine
Facebook - / withcaradevine
Bomba Bar - bombabar.com.au/
/ bombabar
Ingredients:
50ml Blended Whisky (Johnnie Walker Black Label)
20ml Freshly Squeezed Lemon Juice
20ml Honey & Ginger Syrup
10-15ml Smoky Whisky (Ardbeg Ten)
Candied Ginger to garnish
Method:
Combine the blended whisky, lemon juice & honey ginger syrup into your large tin. Fill small tin with ice and add to large tin. Shake until frosty.
Strain into chilled glass over a large piece of ice, using a hawthorne & fine strainers.
Pour smoky whisky slowly over the back of a spoon so it floats gently on the top of the drink.
Garnish with candied ginger on a skewer.
So now you know.
The Twist:
This week Cara also introduced another of Sam Ross’ drinks, The Paper Plane. To make this you will need:
Equal parts bourbon, Amaro Nonino, Aperol & lemon juice. Shake vigorously and strain into a chilled coupe.
Created by Cara Devine, Jesse Gerner & Josh Moore
Hosted Cara Devine, manager at Bomba Bar Rooftop (bombabar.com.au/)
Filmed/Directed/Edited by Josh Moore (nimblepictures....)
Music by the Phonicpimp - aka Will Lovell ( / phonicpimp )
Logo & titles design by Richard Birdseed (www.richardelli...)
Filmed on location at Nomada (www.nomada.com.au)