Foodscout's Fall Islay Penicillin

For those Fall nights, when the temperature starts to drop just a bit. It's a bit too warm for a smokey fire, but just perfect for a smoke-y, peat-y pre-dinner cocktail.

Serving: 1 Person


Honey Ginger Syrup

  • 1 cup honey
  • 1 (6") piece of ginger, peeled and thinly sliced


  • 2 oz. Blended scotch
  • 1 1/2 oz. Islay single malt scotch, preferably Laphroaig 10 Year (if not use smoked bitters)
  • 3/4 oz. Fresh lemon juice
  • 3/4 oz. Honey-Ginger syrup
  • 3/4 oz. Earl gray tea (cooled)
  • Candied ginger, for garnish (optional)
  • Foodscout Hickory Wood Smoked Sea Salt


Honey Ginger Syrup

  1. Combine honey, ginger, and 1 cup water in a 2-qt. saucepan over high heat.
  2. Bring to a boil.
  3. Reduce heat to medium and simmer 5 minutes.
  4. Chill overnight, then strain, discarding solids.
  5. Keep up to 1 month in the fridge

To Make the Cocktail

  1. Combine blended scotch, lemon juice, earl gray tea and honey-ginger syrup in a cocktail shaker filled with ice.
  2. Shake vigorously and strain into a Rocks glass with one large ice cube.
  3. Top with Laphroaig and garnish with candied ginger and a pinch of Foodscout Hickory Wood Smoked Sea Salt
  4. Slainte!

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