"I made my first Penicillan a couple weeks ago and it turns out I AM ALLERGIC! I’m kidding, but I didn’t make it quite right and didn’t like it that much. However, not one to be so easily defeated, I decided on making this riff to see how I felt about adding in some passionfruit, raisin and dark amaro flavors to subvert the spec in a fun way. And this was more up my alley! This was definitely sweet and I don’t think I enjoy a float of the peary scotch on top; I would stir it all together before sipping next time. The final touch of chilli oil adds a bit of heat missed without the spicy ginger of the OG honey-ginger syrup, but I brought the flavor in with a light touch of ginger liqueur. Overall, this wasn’t my favorite cocktail but was still quite tasty and a fun flavor combo!",
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"Ampicillan",
I made my first Penicillan a couple weeks ago and it turns out I AM ALLERGIC! I’m kidding, but I didn’t make it quite right and didn’t like it that much. However, not one to be so easily defeated, I decided on making this riff to see how I felt about adding in some passionfruit, raisin and dark amaro flavors to subvert the spec in a fun way. And this was more up my alley! This was definitely sweet and I don’t think I enjoy a float of the peary scotch on top; I would stir it all together before sipping next time. The final touch of chilli oil adds a bit of heat missed without the spicy ginger of the OG honey-ginger syrup, but I brought the flavor in with a light touch of ginger liqueur. Overall, this wasn’t my favorite cocktail but was still quite tasty and a fun flavor combo!
Ingredients:
- Raisin Infused Monkey Shoulder Blended Scotch
- Amaro Dell Etna
Instructions:
Add all ingredients besides Ardbeg and Chilli oil to a shaker tin with ice and shake well. Double strain into a rocks glass over a large clear cube. Carefully float Islay Scotch overtop. Using a dropper, drop 4-6 dots of chilli oil on top of the cocktail.
Tropical,Originals