Penicillin

Ingredients

• 2 oz Blended Scotch
• ¾ oz Fresh Lemon Juice
• ¾ oz Honey-Ginger Syrup
• ¼ oz Islay Single Malt Scotch
• Garnish: Candied Ginger

Instructions

1. Combine Base Ingredients: Add blended Scotch, fresh lemon juice, and honey-ginger syrup to a cocktail shaker.
2. Shake: Fill shaker with ice and shake vigorously for 10-15 seconds until properly chilled and diluted.
3. Serve: Strain into a rocks glass filled with fresh ice (preferably one large cube).
4. Float: Carefully pour the single malt Scotch over the back of a bar spoon to create a float on top of the drink.
5. Garnish: Add a piece of candied ginger to the rim or place it directly in the cocktail.

Bartender's Notes

Created by Sam Ross in 2005 at Milk & Honey in New York City, the Penicillin has quickly earned its place in the modern cocktail canon. The drink's name cleverly references its honey-ginger "medicinal" qualities.

For the blended Scotch base, Famous Grouse or Monkey Shoulder work beautifully. The float of Islay Scotch (like Laphroaig or Ardbeg) provides an aromatic smoke that complements the drink without overwhelming it.

The honey-ginger syrup is the heart of this cocktail. To make it at home, combine equal parts honey and water with fresh ginger slices (about 2-3 inches of peeled ginger per cup of syrup). Simmer for 10 minutes, then strain and cool before using.

The Penicillin demonstrates how a thoughtfully crafted cocktail can introduce newcomers to the complex world of peated Scotch, making it both accessible and sophisticated—a true gateway to whisky appreciation.