Penicilina Recipe

Prepare ginger juice (if not using bottled)

Peel and finely grate about 1 oz fresh ginger. Place grated ginger in a fine mesh sieve or cheesecloth and press or squeeze to extract approximately 0.5 oz (about 15 ml) of ginger juice. Discard solids.

Combine and shake

In a cocktail shaker, add 2 oz Macallan 15 Year, 0.75 oz fresh lime juice, 0.5 oz fresh ginger juice, and 0.5 oz agave nectar. Add ice (about 6 standard cubes). Seal the shaker and shake vigorously for 12–18 seconds until well-chilled and slightly diluted.

Strain

Double-strain the cocktail into a chilled old-fashioned glass over a single large clear ice sphere. Use a Hawthorne and fine mesh strainer to remove ice shards and ginger solids so the drink is silky.

Measure roughly 0.25 oz (7–8 ml) Highland Park 18 Year and pour into a small atomizer/spritz bottle (if preparing multiple cocktails you can pour about 5 ml per drink or keep the bottle ready).

Hold the spritz bottle 6–8 inches above the glass and give 2 short sprays over the finished cocktail and the ice sphere to impart the Highland Park 18's smoky/heathered aroma without altering the base spirit balance. If you do not have an atomizer, you can float 0.25 oz Highland Park 18 gently on top using the back of a spoon.

Garnish

Express the lime peel over the drink or slide a thin lime wheel onto the rim. Optionally thread a small piece of candied ginger on a pick and rest it on the ice sphere or rim for a sweet-ginger accent.

Serve immediately. Sip slowly to enjoy the layered effect: the rounded Sherry-cask richness of Macallan 15, bright lime and sharp ginger, with a finishing aromatic spritz of Highland Park 18.