By Dave Anderson (Death & Co Denver, 2021)
Winnebago
This variation on Sam Ross’s iconic Penicillin cocktail splits the modern classic’s base spirit (blended scotch) with a funky Jamaican rum and adds a touch of créme de cacao to round out the spicy ginger syrup. In addition to adding aromatics to the drink, the garnish uses two bitters, styled in a “W” as a nod to the cocktail’s namesake RV.
Winnebago
Ingredients:
1 ounce Arran 10-year single malt Scotch
1 ounce Appleton 15-year Jamaican rum
Scant ½ ounce ginger syrup (recipe in Death & Co Welcome Home, page 284)
Scant ½ ounce honey syrup (recipe in Death & Co Welcome Home, page 284)
1 teaspoon Giffard white créme de cacao
1 egg white
Garnish: Bittermens Xocolatl mole bitters and Angostura bitters
Directions:
Dry shake all the ingredients, then shake again with ice. Double strain into a coupe. Dash the top of the drink with two parallel lines of bitters, then draw the tip of a toothpick across the lines to make a “W” shape.
1 ounce Arran 10-year single malt Scotch
1 ounce Appleton 15-year Jamaican rum
Scant ½ ounce ginger syrup (recipe in Death & Co Welcome Home, page 284)
Scant ½ ounce honey syrup (recipe in Death & Co Welcome Home, page 284)
1 teaspoon Giffard white créme de cacao
1 egg white
Garnish: Bittermens Xocolatl mole bitters and Angostura bitters
Directions:
Dry shake all the ingredients, then shake again with ice. Double strain into a coupe. Dash the top of the drink with two parallel lines of bitters, then draw the tip of a toothpick across the lines to make a “W” shape.
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