# @kirstenalanaphotography on Facebook

- **Type:** Image
- **Original URL:** https://www.facebook.com/734834941333423/posts/1209079740575605
- **Gondola URL:** https://gondola.cc/posts/55232832-kirstenalanaphotography-facebook
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/705c149900.jpg
- **Posted:** 2025-03-27T18:13:34.000+00:00
- **Account Owner:** Kirsten Alana (@KirstenAlana) — https://gondola.cc/KirstenAlana

## Caption

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 overnight. Strain with a cheesecloth before using.

*Pictured is a version from The Washhouse bar in Manchester, UK. To date, it's one of the best I've had. However, the bartender at 21c Museum Hotel in Louisville, KY makes a very good version as well.*

## Stats

- **Views:** 0
- **Likes:** 9
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## Credits

| Name | Username | Profile | Role |
| --- | --- | --- | --- |
| Kirsten Alana | @KirstenAlana | https://gondola.cc/KirstenAlana | Photographer |

## Tags

internationalwhiskyday

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