This cocktail recipe just jumped out at me.
http://www.saveur.com/article/recipe...src=SOC&dom=fb
I didn't know Scotch was blended or that it was made with barley malt.
Malt explains why scotch is my least favorite hard alcohol. I don't
like beer either and both are made with malted barley. I thought it
was the hops I didn't like about beer, but I guess not. I don't like
malted milk shakes or malt balls (Whopper candy) either.

Penicillin
Created by New York bartender Sam Ross in 2005

MAKES 1

INGREDIENTS

FOR THE HONEY-GINGER SYRUP:
1 cup honey
1 (6") piece of ginger, peeled and thinly sliced

FOR THE COCKTAIL:
2 oz. blended scotch
¾ oz. fresh lemon juice
¾ oz. honey-ginger syrup
1½ oz. Islay single malt scotch, preferably Laphroaig 10 Year
Candied ginger, for garnish (optional)


INSTRUCTIONS

1. Make the honey-ginger syrup: Combine honey, ginger, and 1 cup water
in a 2-qt. saucepan over high; boil. Reduce heat to medium and simmer
5 minutes; chill overnight, then strain, discarding solids.

2. Make the cocktail: Combine blended scotch, lemon juice, and syrup
in a cocktail shaker filled with ice; shake vigorously and strain into
a rocks glass with one large ice cube. Top with Laphroaig and garnish
with candied ginger, if you like.

If you're interested, here's some information about Scotch.
http://drinks.seriouseats.com/2012/0...ed-whisky.html


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Fri, 07 Nov 2014 14:08:04 -0800, sf > wrote:

>
>This cocktail recipe just jumped out at me.
>http://www.saveur.com/article/recipe...src=SOC&dom=fb
>I didn't know Scotch was blended or that it was made with barley malt.
>Malt explains why scotch is my least favorite hard alcohol. I don't
>like beer either and both are made with malted barley. I thought it
>was the hops I didn't like about beer, but I guess not. I don't like
>malted milk shakes or malt balls (Whopper candy) either.
>
>Penicillin
>Created by New York bartender Sam Ross in 2005
>
>MAKES 1
>
>INGREDIENTS
>
>FOR THE HONEY-GINGER SYRUP:
>1 cup honey
>1 (6") piece of ginger, peeled and thinly sliced
>
>FOR THE COCKTAIL:
>2 oz. blended scotch
>¾ oz. fresh lemon juice
>¾ oz. honey-ginger syrup
>1½ oz. Islay single malt scotch, preferably Laphroaig 10 Year
>Candied ginger, for garnish (optional)
>
>
>INSTRUCTIONS
>
>1. Make the honey-ginger syrup: Combine honey, ginger, and 1 cup water
>in a 2-qt. saucepan over high; boil. Reduce heat to medium and simmer
>5 minutes; chill overnight, then strain, discarding solids.
>
>2. Make the cocktail: Combine blended scotch, lemon juice, and syrup
>in a cocktail shaker filled with ice; shake vigorously and strain into
>a rocks glass with one large ice cube. Top with Laphroaig and garnish
>with candied ginger, if you like.
>
>If you're interested, here's some information about Scotch.
>http://drinks.seriouseats.com/2012/0...ed-whisky.html

Laphroaig that I had that I didn't hate at all! Of course I think it
was $20 a shot or more! It was on the dessert menu. I asked the waiter
how peolle drink their scotch and he said peiople like it straight and
slip a little sliver of ice ihnto the glass befoe a sip because it
"opens up" the flavor! So he served me a shot neat and a small glass
of ice chips. And I did jut thaty, and it was the most flavors I'd
ever tasrted at once, but missing was that nastyassed scotch flavor I
hated! Good stuff!

John Kuthe...

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com