Korean Penicillin Cocktail is based on the original Penicillin drink by Sam Ross, with the addition of yuzu and distilled soju instead of scotch.
Yield: 1
Korean Penicillin Cocktail
Prep Time 3 minutes
Total Time 3 minutes
Ingredients
- 1/ 1/2 oz Tokki Soju
- 3/4 oz oz honey syrup*
- 3 small pieces of ginger
- 1 oz yuzu juice**
- Islay Scotch whisky – such as Lagavulin
Instructions
- Muddle the syrup with ginger in a cocktail glass. Add some ice, soju, and Yuzu juice and shake well—double strain into a cocktail glass with one large ice cube. Float the Islay Scotch whisky on top to add some smokiness to the drink.
Notes
*Honey syrup- equal parts honey and hot water and stir until well mixed.
- **If there is no yuzu juice, skip the honey syrup and try the following two options:
Use Korean citron tea. To make the syrup, use 2-3 tsp yuja-cha (citron marmalade), mix with hot or cold water, and store in the fridge as needed. - Meyers' lemons: Use the same method as making sour mix. Mix equal parts of juice and simple syrup (1:1).
These two options are not perfect replacements for the yuzu flavour, but they are close enough.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 310Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 147mgCarbohydrates: 47gFiber: 1gSugar: 43gProtein: 1g
This data was provided and calculated by Nutritionix.
