The weather at this time of year cries out for a warming, restorative drink; something with spice, which can warm you even while the drink remains cool. We found a good use for a special edition whisky from George A. Dickel/Cascade Hollow Distilling Company in a variation on a classic cocktail called a Penicillin.
According to Wikipedia, this cocktail was invented by bartender Sam Ross early in the 21st century. It calls for two different kinds of whisky; a blended one to combine with the other ingredients, and a second, single-malt to float on top after the shaken (not stirred) mixture is decanted into a glass.
We dispensed with the finishing flourish of the single-malt for two reasons: first, we wanted to showcase the Cascade Moon, and second, we didn’t have any other whisky. This elision didn’t detract from the finished product in the least.
We also didn’t have homemade ginger syrup, but something at least as good: Korean Honey-Ginger Tea, available in any Asian grocery store, especially during the fall and winter. It’s not really tea in the Western sense; more like marmalade. It’s meant to be mixed with hot water for a soothing, toddy-like drink in cold weather, or cold water for a refreshing cooler in the summer.
The cheaper brand comes in a large jar, and another, pricier brand is available in a fancy smaller jar, topped by paper and described as “Ginger Honey Concentrate,” which it is – so the price difference mostly evens out. Both brands market products with more variations of fruits mixed with the honey, but I have not tried them. The ginger is my go-to.
The sample bottle of Cascade Moon Edition 2 (a limited release, small batch blend) was kindly supplied to me by the Taylor Strategy publicists. It was released in December but only in Tennessee, California, and Texas. Sipped straight, it has a smooth, complex and mature nature. It makes an excellent ingredient for cocktails, as our experiment with Something-Like-Penicillin proved.
Here is the recipe we developed:
Something-Like-Penicillin
Makes 1 drink
2 oz. Whisky
¾ oz. Lemon juice
¾ oz. Honey-Ginger Tea
Candied ginger for garnish
Combine whisky, lemon juice and honey-ginger tea in a shaker and shake well. Pour over cracked ice into a small snifter or cordial glass. Garnish with candied ginger.
The result is complex, powerful but smooth, and a perfectly seasonal warmer for a cold night.
