A bold and original Penicillin variation from Javelle Taft that highlights the flavor of ripe Kiwi with notes of honey and peat 🥝🥃🍯🍋 The combination of the blended scotch and single malt Campbeltown scotch creates a base with notes of honey, cereal grain, yellow fruit, and a hint of smoky peat that work nicely with the floral sweet/tart notes in ripe kiwis (made into syrup here). A splash of funky Overproof Jamaican rum helps unite the floral notes in the Kiwi with the poached fruit notes in the scotch. Fresh lemon juice helps accentuate the tart notes while also working nice with the honey notes in the scotch while the herbal Strega helps unite the floral notes with the rest of the drink 1 oz Blended Scotch (Compass Box Great King St Glasgow blend has nice peat notes for a blended bottle) .75 oz Campbeltown Single Malt Scotch (Springbank 10 or 12 year; Kilkerran 12 year; notes of cereal grain, honey, subtle peat, yellow fruit) .25 oz Overproof Jamaican Rum (Wray & Nephew or Rum Fire are nice here) 1 Tsp Strega (Italian liqueur with notes of herbs and saffron) .75 oz Fresh Lemon Juice .75 oz Kiwi Syrup (Juice 2-3 kiwis and measure volume of kiwi juice; mix with equal volume of granulated sugar and 1 Tsp vodka; stir until sugar has dissolved) Shake with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a kiwi slice