The Bandoeng’22 Jamu Sour

A US classic reimagined (Penicillin)

The Penicillin is a classic whiskey sour-style cocktail, based on ginger, honey, and peated whisky. By replacing the blended Scotch from the original with bourbon, it brings the drink a little “closer to home” for the American market. Additionally, bourbon—with its rich, sweet flavors—pairs better with Bandoeng’22 than Scotch does.

Since the smoky taste of peated whisky doesn’t quite complement pandan in my view, I substitute it with Drambuie, a whisky liqueur with beautiful spicy notes and honey undertones, enhancing the rest of the cocktail.

For honey water, mix equal parts honey and warm/hot water in a (squeeze) bottle for convenience. Shake well to ensure the honey dissolves completely.

Flavor profile
Sweet & sour, warm & spicy

Preparation method
Dry shake and strain. Glassware; Thumbler glass. Garnish with candied ginger or lemon twist.

Ingredients
30 ml (1 oz) Bandoeng’22
30 ml (1 oz) Bourbon (Bulleit)
15 ml (0.5 oz) Honey water
30 ml (1 oz) Lemon juice
10 ml Ginger syrup (Monin)
15 ml (0.5 oz) Drambuie
2 dashes Foamee (egg white replacement)