Burning History [Cocktail Recipe]

This drink was created by James Shearer, global beverage director for Zuma Restaurants. “This twist on the Penicillin is a complex combination of smoky and citrus,” Shearer says. “The honey, yuzu, and egg whites lend sweet frothy notes, while smoke from wood fire seasons the glass, making for a layered sip.”

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  • ½ oz. Nikka Coffey grain whisky (or other Japanese whisky)
  • ½ oz. Lagavulin (or other Islay single malt)
  • ½ oz. ginger syrup (recipe below)
  • ½ oz. honey water (1:1 honey and water)
  • ½ oz. yuzu juice
  • 1 egg white
  • 2 dashes plum bitters
  • Garnish: American white oak chips and dried orange wheel


Combine all ingredients in a shaker and dry shake for 30 seconds. Add ice and shake again. Place wood chips on a plate and light with a torch. Cover with a snifter for about 20 seconds to trap the smoke inside. Strain the cocktail into the glass and garnish with orange wheel.

Ginger Syrup

  • 1 cup sugar
  • ¾ cup water
  • 1 cup freshly grated ginger

Combine sugar and water in a saucepan over medium heat. Stir until sugar is dissolved. Add ginger and continue to heat, bringing syrup to a light boil. Cover, reduce heat, and simmer for 15 minutes. Remove from heat and steep in the covered pan for one hour. Strain into a container and seal. Keep refrigerated for up to two weeks.

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