Photo credit: monkeybrad.com
The Penicillin cocktail was created by Sam Ross in the mid-2000s. The drink quickly gained a foothold as a modern-classic cocktail (as hot and iced both). It’s now served around the world, proving its status as one of the 21st century’s biggest cocktail success stories.
The drink originally featured bourbon, lemon juice and honey. Sam skipped the bourbon and instead opted to mix blended scotch with fresh lemon and a homemade honey-ginger syrup, which added sweetness and the classic bite of ginger. He then added a float of peaty scotch from Islay, an island known for producing smoky whiskies.
The blended scotch, lemon and sweetened syrup create balance in the drink, similar to that which you’ll find in a Whiskey Sour. The Penicillin is sweet, tart, spicy and delicious, garnished with a welcome snack of candied ginger. But that topper of Islay scotch is the genius behind the cocktail, keeping the spirit’s smoky aromatics front and center with each sip. The drink should be served hot and strictly without a straw—so you don’t miss a single note. In winters the Penicillin should be served hot.
Ingredients
2 ounces blended scotch
3/4 ounce lemon juice, freshly squeezed
3/4 ounce honey-ginger syrup*
1/4 ounce Islay single malt scotch
Garnish: candied ginger
Steps
Add the blended scotch, lemon juice and syrup into a shaker, and shake until well-chilled.
Strain into a rocks glass.
Top with the Islay single malt scotch.
Garnish with a piece of candied ginger.
*Honey-ginger syrup: Combine 1 cup honey, 1 6-inch piece of peeled and thinly sliced ginger and 1 cup water in a saucepan over high heat, and bring to a boil. Reduce heat to medium, and simmer 5 minutes. Place in the refrigerator to steep overnight. Strain with a cheesecloth.