On our recent trip to Edinburgh, we decided to walk the 20 minutes to The Castle Terrace for dinner. It was a fine, warm evening when we set out. Typical of Scotland, however, the heavens opened before we were halfway there. We found cover in a bus shelter during the worst of the downpour, and then made a mad dash for the restaurant, arriving quite soaked and somewhat cross.
Our mood brightened considerably as we surveyed the menu and settled in for our pre-dinner drinks. My husband, Glenn, was intrigued with a Scotch cocktail on offer, improbably named Penicillin. Well, we were soaked. Probably a good prophylactic medicinal.
They graciously shared the recipe, as follows.
- • 35 ml Whisky* (They used Monkey Shoulder, we use Te Bheag)
- • 25 ml Lemon Juice
- • 15 ml Ginger Liqueur
- • 20 ml Honey Syrup
- • 10 ml Ardbeg 10 yr (or similar “peaty” Whisky)
- Shake and double strain into an ice-filled rocks glass (use large cubes if you can find them). Float Ardbeg on top of drink.
- Honey Syrup is 2:1 Honey:Water
- * In Scotland, Scotch Whisky is called simply, Whisky. Their view is that there really is no other kind…
- Serving Size: 1