Paricillin

PARICILLIN

• 1½ oz. / 45 ml. blended scotch whisky

• ¾ oz. / 22.5 ml. Campari

• 1 oz. / 30 ml. fresh lemon juice

• ½ oz. / 15 ml. ginger syrup

• ¼ oz. / 7.5 ml. honey syrup (3:1)

• Islay scotch mist

METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into a glass over a BFC / finish with Islay Scotch (mist or float) / garnish with candied ginger (omitted here)

ABOUT
As soon as Isaiah LaBelle (@onesipclub) sent me this recipe a few days ago, I had to reshake it. This is his twist on the modern classic Penicillin by Sam Ross. Here, Isaiah introduces a bitter component (Campari), which adds another bite to pair with the fiery ginger. This one truly is worth reshaking and I thank Isaiah for telling me to drop everything and make this. Cheers y’all!