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!

Penicillin Punch

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)

0 units of alcohol per serve

Serves:
1

Method

  • Method
    1. Batch the above, then add to 500mL of full-fat milk, stir and rest for 30 minutes.
    2. Strain through an oil filter, being careful not to disturb the curds when filtering. It’s the curds that are doing the clarifying.
    3. 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.