Penicillin Scotch Honey Ginger Slush

A smoky Penicillin with blended Scotch, Lagavulin, lemon, honey, and fresh ginger in an icy, pourable texture for a bold whisky happy hour.

Ingredients

Serves 8

Make these preparations before you start the machine.

Syrup

You need 109 ml for this batch

Makes 150 ml — 41 ml left over

Cooling

Let cool completely before adding to the main recipe.

1
Combine the batch
Add the blended Scotch, Lagavulin, lemon juice, rich honey syrup, fresh ginger juice, simple syrup, and water to a large pitcher or container.
2
Mix thoroughly
Stir until the syrups are fully incorporated and the whisky, citrus, ginger, and water taste evenly blended.
3
Chill and churn
Pour the mixture into your slush machine and run until it reaches a smooth, icy, pourable consistency.
4
Serve cold
Dispense into chilled glasses and serve right away, with candied ginger if desired.

Chill the whisky, lemon juice, syrups, ginger juice, and water before batching so the machine reaches serving texture faster.
Stir or shake the batch well before adding it to the machine; honey syrup and ginger juice can settle if left standing.
For the cleanest flavor, use fresh lemon juice and strain the ginger juice before mixing.
Candied ginger makes a natural garnish if you want to echo the classic Penicillin serve.

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