First introduced by a group of writers in 2008 - the annual #InternationalWhiskyDay is today, March 27th. In honor of that I wanted to share a recipe for my favorite whisky cocktail created by Sam Ross when he was working at New York City’s Milk & Honey bar: The Penicillin. You'll need to have 2 ounces of blended scotch, 3/4 ounce lemon juice that is freshly squeezed, 3/4 ounce honey-ginger syrup, and 1/4 ounce of your favorite peaty or smoky single malt Scotch. Then, 1. Add the blended Scotch, lemon juice and syrup into a shaker with ice, and shake until well-chilled. 2. Strain into a rocks glass over fresh ice. 3. Top with Single Malt Scotch. 4. Garnish with a piece of candied ginger or slices of lemon. To make the honey-ginger syrup: Combine 1 cup of honey, one 6-inch piece of peeled ginger that's been thinly sliced, and 1 cup of water in a saucepan over high heat. Bring that to a boil. Then reduce heat to medium, and simmer for 5 minutes. Place in the refrigerator to steep over...