Rosehip Penicillin Cocktail

My autumnal take on a modern classic cocktail. Here I show you how I make a penicillin with rosehip fermented honey. Adding foraged rosehips to my honey and gently fermenting this adds an interesting complexity to the cocktail, a kick of vitamin C and lets me use some hyper local ingredients to make this delicious cocktail. A foraged autumnal boozy treat!
Full recipe bellow -

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Video Timestamps -

00:00 Intro
00:49 Rosehips
1:56 Foraging
2:29 Rosehip Fermented Honey
3:46 Penicillin Cocktail Recipe

Recipe -

Fermented Rosehip Honey

Foraged Rosehips
Good Quality Honey

Fill a jar with reships and pour in enough honey to just cover the rosehips.
If you have a fermentation lid use that on the jar, otherwise leave the lid on loosely enough that carbon dioxide from the fermentation can escape.
Let the honey ferment at room temperature for 1 month then strain though a fine sieve and store the fermented reship honey in the fridge.

Rosehip Penicillin

60ml Blended Whiskey (I use monkey shoulder)
20ml Fermented Rosehip Honey OR Honey Syrup for the classic version
20ml lemon juice
3 or 4 thin slices of ginger
Optional - Islay Single Malt Whiskey

Muddle the ginger in a cocktail shaker until it is quite well crushed and releasing a little liquid.
Add the whiskey, honey and lemon juice to the shaker. Add ice and shake for until chilled then double strain the cocktail into a glass over ice - ideally a large cube - you can see my video on how to make this here -    • How to make clear cocktail ice  
Optionally float a little Islay single malt whiskey on the top of the cocktail.