Scotch is very trending in the Netherlands and the Penicillin Cocktail has been a personal favourite for a while now. The smokiness of the whisky works perfectly with the spicy notes of the ginger and the mild sweetness of honey. This Royal version gets some freshness of the champagne and makes it more palatable for the not so experienced whisky drinker.
In Holland we have a lot of red currants and they are perfect as a garnish on top of a cocktail. Because they’re very sour, I thought they might also work good as a syrup. It turned out to be an amazing syrup with a lovely sweet and sour balance, but I needed to do some experimenting before I got there.