Foodscout's Spring Elderflower Penicillin

For those Spring nights, to toast away the long winter!

Serving: 1 Person


Simple Syrup

  • 1 cup white sugar
  • 1 cup water


  • 2 oz. Blended Scotch/Whiskey
  • 1/2 oz. St Germain Elderflower
  • 1 oz. Earl Gray Tea
  • 1 oz. Lemon Juice
  • 3 dashes/6 drops Cedar Smoked Bitters
  • 1/2 oz. Simple Syrup
  • Garnish with Candied Ginger and Dehydrated Lemon or Orange Slice
  • Foodscout Hickory Wood Smoked Sea Salt


Simple Syrup

  1. Combine sugar and water in a 2-qt. saucepan over high heat.
  2. Bring to a boil.
  3. Reduce heat to medium and simmer till all the sugar has dissolved.
  4. Chill overnight.
  5. Keep up to 1 month in the fridge

To Make the Cocktail

  1. Combine blended scotch, Elderflower Liqour, Earl Gray Tea, lemon juice, Cedar Smoked Bitters and syrup in a cocktail shaker filled with ice.
  2. Shake vigorously and strain into a Rocks glass with one large ice cube.
  3. Garnish with candied ginger and Dehydrated slice and a pinch of Foodscout Hickory Wood Smoked Sea Salt
  4. Slainte!

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