Get the recipe for NOLA's Bittersweet cocktail
Some amaro and mezcal tops off this Jolene's take on the Penicillin.
IN PARTNERSHIP WITH ABERFELDY
The Penicillin is one of the great drinks to be born this century, helping to encourage bartenders and punters alike to get acquainted with single malt as a cocktail ingredient.
It also happens to be the inspiration for this take, the Bittersweet cocktail at NOLA in Sydney. A good whack of Aberfeldy 12 is complemented by the herbal and sweet Yellow Chartreuse, and rounded out with some amari, local honey and ginger syrup, and a smoky mezcal float on top.
Bittersweet
Ingredients
- 50ml Aberfeldy 12 Years Old
- 5ml Yellow Charteuse
- 5ml Amaro Montenegro
- 10ml mezcal float
- 30ml lemon juice
- 15ml Urban Beehive Bondi honey & ginger syrup
Instructions
- Stir all ingredients with ice in a mixing glass.
- Strain into a chilled Old Fashioned glass.
Where to find it?
You can taste the Bittersweet for yourself at NOLA, Level 1, 100 Barangaroo Ave, and follow them on Instagram at @nolasydney.