Sixty Smith bar supervisor Jonny Kinnaird shares the history of how Gallus was invented:
He said: “The inspiration for this drink I guess began from one of my favourite all time modern classics, The Penicillin, which was made by an Australian bartender Sam Ross while working at Milk & Honey in New York in 2005 when he was working on a riff for a Gold Rush, so I’ve attempted to continue the evolution.
“The Penicillin features blended Scotch, Islay whisky, honey and ginger syrup combined with fresh lemon juice. I’ve dropped the ginger and made yuzu honey syrup instead and added an extra fun ingredient which is dark chocolate infused Amaro Montenegro and some saline solution while taking fresh lemon out and just using a peel as garnish so that I could make this a stirred drink for extra mouthfeel.
“Saline solution (salt) in cocktails helps reduce bitter notes from the amaro and amplifies sweet and sour which really makes the yuzu pop.
“Gallus is Scottish slang for describing someone who is bold, confident, cheeky or impressive which seemed to fit this Scotch whisky filled libation.”
- 30ml Dewars 12 year whisky
- 15ml dark chocolate Amaro Montenegro
- 10ml Laphroaig 10 whisky
- 10ml Yuzu honey
- Two drops of Saline
- Add all ingredients to a Mixing glass.
- Stir with ice.
- Pour into a rocks glass with a large block of ice.
- Express oils from a lemon peel.
- Garnish with lemon peel.