Penicillin Cocktail

Originally created by New York Bartender Sam Ross, the Penicillin Cocktail comes with a mellow flavors of honey, fresh ginger & lemon juice. The punch is added with a heavy dose of scotch whisky & the drink is topped with a thin pour of Islay malt. However, I have my twist to it. I used the George Dickel Tennessee Whisky & a part of Single Malt Scotch for the shake. For the float the Monkey Shoulder which is a blend of single malts from three famous speyside distilleries🥃🥃🥃
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Ingredients
Whisky – 45 ml @georgedickel
Fresh Lemon juice – 20 ml
Honey Syrup – 20 ml
2 Fresh ginger pieces
Single Malt Scotch – 20 ml @monkeyshoulder
Bitters – a dash @angosturahouse
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Preparation Method

Muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Tennessee Whisky, 10ml of Single Malt Scotch,  Lemon juice, and Honey syrup, and fill the shaker with ice. Shake until well chilled. Strain into an ice-filled rocks glass. Add a dash of bitters followed by the remaining 10 ml Single Malt Scotch over the top. Garnish with honeyed ginger or candied gooseberry 
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Cheers!