A smoky, sweet, and slightly spicy cocktail that combines the richness of Scotch whiskey with the warmth of ginger and honey, finished with a hint of peat smoke.

Served in a rocks glass over a large ice cube, garnished with a piece of candied ginger.

Variations include the Peated Penicillin (using an Islay Scotch base) and the Bourbon Penicillin (swapping Scotch for bourbon).

Pairs well with smoked meats, grilled seafood, and strong cheeses.

• 1.5 cl Honey syrup
• 2 cl Lemon juice
• 1 cl Ginger syrup

1. Fill a shaker with ice.
2. Add blended Scotch, honey syrup, lemon juice, and ginger syrup.
3. Shake well until chilled.
4. Strain into a rocks glass over ice.
5. Float peated Scotch on top and garnish with candied ginger.