Peated Lemons Cocktail Recipes

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PENICILLIN COCKTAIL



Penicillin Cocktail image

No new drink of the twenty-first century has gone further in terms of fame than this complex, spicy, smoky turn on a Whiskey Sour.

Provided by Robert Simonson

Number Of Ingredients 5

2 ounces blended Scotch, such as Famous Grouse
¾ ounce honey-ginger syrup (recipe follows)
¾ ounce fresh lemon juice
¼ ounce Islay single-malt Scotch, preferably Laphroaig 10YO
Candied ginger

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



Cotton Candy Cocktail image

Provided by Guy Fieri

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 6

1-ounce amaretto
1-ounce limoncello
3 ounces pink lemonade
Dash grenadine
Crushed ice, for serving
Lemon twist, for garnish

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



Sneaky Peat image

Pairing the tangy fruit with Scotch-plus oolong tea that's been steeped forever-gives a whisper of smoke and a bitter, malty edge to the drink.

Provided by Maggie Hoffman

Yield 12 servings

Number Of Ingredients 14

2 1/4 cups Scotch (such as Dewar's White Label)
2 1/2 tablespoons Angostura bitters
2 cups chilled extra-strong oolong
1 cup plus 2 tablespoons chilled cranberry syrup
1/2 cup water
3/4 cup fresh lemon juice
2 cups water
6 oolong tea bags
1 cup water
1 cup sugar
1/2 cup fresh or frozen cranberries
1 tablespoon Scotch (optional)
1/2 cup fresh or frozen cranberries
8 lemon wheels

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.

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