Peated Lemons Cocktail Recipes

PENICILLIN COCKTAIL

Steps:

• Combine the blended Scotch with the honey-ginger syrup and lemon juice in a cocktail shaker three-quarters filled with ice. Shake until chilled. Strain into a rocks glass filled with one large cube. Top with the Islay Scotch and garnish with candied ginger.
• To make the honey-ginger syrup, combine 1 cup of honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Refrigerate overnight, then strain, discarding the solids.

COTTON CANDY COCKTAIL

Steps:

• In a cocktail shaker, add the amaretto, limoncello, lemonade, and grenadine. Shake, and then pour into a rocks glass filled with crushed ice.
• Cooks Note: The idea is to have it look like a snow cone, with lots of ice sticking out of the glass (just put some pressure on the ice) and pour the drink on top of the ice.
• Garnish with a lemon twist.

SNEAKY PEAT

Steps:

• At least 2 hours and up to 2 days before serving, make the batch.
• Pour Scotch, bitters, chilled extra-strong oolong, chilled cranberry syrup, and water into a 2-quart pitcher and stir to mix. Seal well, covering with plastic wrap if needed, and refrigerate.
• Up to 2 hours before serving, prepare lemon juice and stir into pitcher mix. Reseal and return to refrigerator if not serving immediately.
• To serve, stir mixture well, then garnish pitcher with cranberries and lemon wheels. Pour into ice-filled teacups.
• In a small lidded saucepan, bring water to a bare simmer over medium-high heat. As soon as you spot the first bubble, add tea bags, cover pan, remove from heat, and let steep for 8 to 10 hours. Strain, seal, and refrigerate until chilled or for up to 2 days.
• Combine water, sugar, and cranberries in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. When cranberries begin to pop, use a wooden spoon to crush them against side of pan and remove pan from heat. Let cool to room temperature, then strain through a fine-mesh strainer into a resealable container, pressing on solids to extract all remaining liquid. (Don't discard the cooked fruit! It's great over yogurt or ice cream.) If storing syrup more than a few days, stir in Scotch. Refrigerate until chilled or for up to 2 weeks.