Try this twist on the “Penicillin” cocktail by A.J. Ojeda-Pons who has worked in the hospitality and beverage industry for over twenty years.  He developed his love of wine and honed his craft with some of New York City’s greatest wine educators and chefs at restaurants such as Morrells 900, BLT Fish, Public & The Monday Room, and The Lambs Club.  The later, earning the Best Award of Excellence from Wine Spectator and one of the “Best By-the-Glass Wine List With Coravin in North America” in 2019.

He is currently overseeing the cocktail and wine program for Chef José Andrés as Beverage Director for Mercado Little Spain, curating the largest collection of Spanish wines in New York City.

His passionate enthusiasm for his craft is contagious to diners, fellow colleagues, and wine enthusiasts alike. Continuously educating himself and seeking out unique selections, A.J. brings a wealth of knowledge, and style, to all he serves. In 2014 he was awarded the “Best Dressed Somm” in America by GQ and Penfolds.

He spends much of his free time reading about wine, creating fun cocktails, traveling to wine regions, meeting with winemakers and peers, participating in many industry events, and teaching. A.J. currently holds the advanced sommelier certification and is on his way to completing the WSET Diploma of Wine certification.

Ingredients

Inspired by the “Penicillin” (Sam Ross, Milk & Honey)
1.5 Oz Blended Scotch Whisky
1 oz fresh squeezed lemon juice
3/4 oz honey syrup (3 parts honey to 1 part water)
0.25 oz fresh Ginger Juice
Mist of peaty scotch, like Laphroaig 10