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!
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
- 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.