4.24.10 Take the Cure

Penicillin 790 xxx
Fresh off another stellar dinner at Momofuku Ssam (twice in one week!), I feel compelled to re-post the recipe for one of my favorite cocktails this year: the Penicillin. Originally created by Sam Ross at Milk & Honey in New York City, it is beautifully executed by the stellar barkeeps at David Chang's gastro-temple. Do try this at home. You'll feel so much better...PENICILLINby Sam Ross, as adapted for Momofuku Ssam, and translated by me2 ounces Asyla Scotch (a delicate and dry blended whiskey, with a smoky vanilla taste)¾ ounce fresh lemon juice¾ ounce ginger-honey syrup (recipe follows)Combine ingredients and shake with ice. Strain into a chilled rocks glass, over a few large cubes of ice or, as at Momofuku, one enormous hand-carved cube. Optional garnish with a piece of candied ginger.GINGER-HONEY SYRUPCombine ½ cup honey and ½ cup water in a small saucepan over medium heat and whisk until well combined. Add a 1-2” knob of peeled, sliced fresh ginger and bring to a boil. Reduce heat and gently simmer for 10 minutes. Cover and allow to cool completely, then strain. Keep refrigerated.


mmm, love ginger in drinks. your posts are teasing me- first the mention of Eleven, now Milk&Honey (I went ten years ago, wonder if this is the same place). it's early in the morn, but this drink sounds luscious. they closed one of my fave places in NY- Soba,(Soho)- it was a fave bec they made the best fresh ginger martini i have ever had...have never found a place where it's as good. i shall try this with Scotch (husb loves it).
shayma on April 24, 2010 at 4:59 am —
Yes, M&H opened about 10 years ago, so you were on the cutting edge! They were among the first of the new wave of cocktail bars to use all fresh juices and creative blends. I don't think I knew Soba in Soho (I used to go to Honmura An which also closed)--but if you like soba noodles, you must try Matsugen on your next visit.
laura on April 24, 2010 at 1:42 pm —