|
|
|
Take your Penicillin and sleep through tomorrow morning
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Take your Penicillin and sleep through tomorrow morning
 |
| Photo l Felicia D'Ambrosio |
| The Penicillin cocktail at Franklin Mortgage & Investment |
Conventional (i.e., actual physician's) wisdom says one shouldn't drink while taking antibiotics.� Mixing Cipro and Cognac will not only give you a belly that feels like a battleground for baby dragons, but can inebriate your sick self ten times faster than normal.
So skip the anti-microbials, which may not be that good for you after all, and drink a Penicillin. This drink, developed by Sam Ross at Milk & Honey in NYC, plays on the restorative powers of honey, lemon, ginger and super-smoky Islay single malt Scotch.
A base of mellow blended Scotch (Famous Grouse is a good choice) is piqued with a tiny float of rich, peaty Laphroaig, resulting in a cocktail that exhibits a clean balance of sweetness (honey), acid (lemon), spice (ginger) and smoky complexity.
Though it doesn't appear on the official menu of libations at Franklin Mortgage & Investment Co., the staff assured Meal Ticket the Penicillin ($12) was a best seller.� Franklin serves this one poured over a small hand-chipped iceberg to keep things chilly without massive dilution.
After the jump, scope Sam Ross's original recipe, modified by Meal Ticket for the home bartender.
Adapted Penicillin Cocktail
2 oz. Blended Scotch (Famous Grouse, Dewars, Johnny Walker)
3/4 oz. fresh lemon juice
3/4 oz. honey syrup�� (make honey syrup by stirring together equal parts honey and almost-boiling water)
5 small slices fresh ginger
1/4 oz. smoky Islay Scotch (Laphroaig, Lagavulin, Oban, Caol Ila)
Muddle ginger well in a shaker pint or tin. (If you don't have a muddler, use the handle of a big wooden spoon).� Add all ingredients except Laphroaig to tin; add ice.� Shake hard and double strain over fresh rocks in a lowball glass.� Using a spoon, float Laphroaig on top of drink.
By Sam Ross of Milk & Honey, NYC� (Ross's recipe uses 3/4 oz. ginger-honey syrup)
- barstool scientist
- Booze
- Brew Revue
- Chef Salad
- Closings
- Coffee
- Contests
- Dealage
- Dirty Dishes
- Don't Front
- Eat This Immediately
- Field Trip
- Food and Art
- Food and Holidays
- Food and Movies
- Food and Music
- Food and Politics
- Food and Sports
- Food and Web
- Food Blogs
- Food Books
- Food Events
- Food News
- Food TV
- Gifted
- Happy Hour Hopper
- How-To
- In Print
- Interview
- Meal Ticket
- Menu Time
- Not So Quickfire
- Notes from the Weekend
- On Wheels
- Openings
- Patio Drinking
- Philly Beer Week 2010
- Photos
- Private Chef POV
- Product Placement
- Recipes
- Snack Time
- Stiff Drank
- SUPPER
- Tea
- Testing
- Ticket Stubs
- Top Chef
- Vegan
- Vegetarian
- Video
- Weekly Candy
- Weird Regional Foods
- We're Here to Help
- Where'd We Eat?
- Drew Lazor's Ill-Advised Rant Factory
- Pregame
- Ill-Advised Ranting
- The Week Without Meat
- Philly Beer Week 2009
- Real Big
- Where'd I Eat Last Night?
- Top Chef Masters
- The Good Word
- Next Iron Chef
- Arterial Terrorism
- Food and Radio
