Penicillin Punch
The penicillin punch is a fresh cocktail, with a depth of flavour added from using Johnnie Walker Black Label. Give it a try!
Serves:
Ingredients
700ml Johnnie Walker Black Label (infused with 50gm fresh chamomile flowers for 4 hours)
400ml Dry Chardonnay
400ml Water
300ml Lemon juice
100ml Fresh Ginger juice
150ml Wild Blossom Honey Water (3:1)
method
Batch the above, then add to 500mL of full-fat milk, stir and rest for 30 minutes.
Strain through an oil filter, being careful not to disturb the curds when filtering. It’s the curds that are doing the clarifying.
Once filtered, bottle and refrigerate. Will keep refrigerated for up to 2 months.
Pour 150ml of the batched punch into a rocks glass over a large ice cube.
Garnish with a lemon wheel and a piece of candied ginger.
Approx. 1.3 standard drinks.
