L’Abattoir‘s Jenna Gillespie adds a sweet touch to her version of the modern-classic Penicillin, created in the mid-2000s by bartender Sam Ross at New York City’s famous Milk & Honey bar.

• 2 oz blended scotch of your choice

• 0.75 oz Honey, Tonka Bean & Ginger Syrup (recipe follows)

• 0.75 oz fresh lemon juice

• Float: 0.25 oz Royal Lochnagar 16

• Garnish: lemon twist (optional)

Add the whisky, syrup and lemon juice into a cocktail shaker with ice. Shake until chilled and diluted. Strain over fresh ice in a rocks glass. Using the back of a bar spoon, float Royal Lochnagar on top of the cocktail. Garnish with a lemon twist if you please. Serves 1.

Honey, Tonka Bean & Ginger Syrup

• 1 cup water

• 1 cup honey

• 1 tonka bean

• 1 piece ginger, about 2 inches long, lightly smashed

Place all ingredients in a small saucepan and bring to a low boil over medium heat. Simmer for about 10 minutes, then remove from heat and cool to room temperature, leaving the bean and ginger to steep. Strain, transfer to a sealable glass jar or bottle. Keep chilled for up to two weeks. Makes about 1 1/2 cups.