Penicillin

The Penicillin is one of the great modern classics of the cocktail renaissance. Built on a base of blended Scotch with a float of smoky Islay single malt, it marries honey, lemon, and fresh ginger into a drink that feels both soothing and sophisticated.

Its character is rich and layered: bright citrus, warming ginger heat, silky honey sweetness, and a veil of peat smoke drifting over the top. It is often described as a smoky cousin of the Whisky Sour, but its use of fresh ginger and a peated whisky float gives it a personality all its own.

This is a cocktail that appeals to both whisky newcomers and seasoned Scotch lovers. It is approachable, comforting, and deeply aromatic, making it an excellent choice for cool evenings, after-dinner sipping, or anytime you want a drink with real depth.

Instructions

Official Recipe:

1. Muddle the fresh ginger slices firmly in the base of a shaker to extract their juice and aromatics.
2. Add the blended Scotch whisky, fresh lemon juice, and honey syrup to the shaker.
3. Fill the shaker with ice cubes.
4. Shake vigorously for about 10–12 seconds until the shaker is well chilled.
5. Fine strain into a chilled Old Fashioned Glass filled with fresh ice, using a Hawthorne strainer and a fine mesh strainer to remove ginger solids.
6. Float the Islay single malt whisky (Lagavulin 16 y) gently on top by pouring it over the back of a bar spoon.
7. Garnish with 1–2 slices of candied ginger on a cocktail pick.

Note: Honey syrup is typically made by mixing equal parts (1:1) honey and hot water until fully dissolved, then cooling before use.

Tips

• Use a mild blended Scotch: Choose a balanced, not overly smoky blended Scotch for the base so the Islay float can shine without the drink becoming too intense.
• Fresh ginger is essential: Do not substitute with powdered or pre-bottled ginger; the bright, spicy kick comes from freshly muddled ginger root.
• Fine strain thoroughly: Ginger fibers can be unpleasant; double straining ensures a smooth, professional texture in the glass.
• Balance the honey syrup: If your honey is very intense, consider a slightly lighter syrup (e.g., 2 parts water to 1 part honey) to avoid overpowering the drink.
• Control the smoke: Adjust the amount of Islay single malt float to taste; 7.5 ml is classic, but you can add a touch more or less depending on how smoky you like it.
• Serve well chilled: Use dense, fresh ice in the Old Fashioned Glass and chill your glass beforehand to keep the drink crisp and refreshing.
• Present the garnish beautifully: Skewer the candied ginger on a pick and rest it across the rim; it adds both aroma and a sweet bite between sips.

Classic Variations

• Penicillin on the Rocks (built): Build directly over ice in the glass (without shaking) for a slightly more rustic, spirit-forward presentation.
• Smokier Penicillin: Replace part of the blended Scotch with additional Islay single malt for an intense peat and smoke profile.
• Honey-Ginger Highball: Top the strained base (without the Islay float) with soda water in a Highball Glass for a lighter, long drink.
• Spiced Penicillin: Add a dash or two of aromatic or orange bitters to introduce extra spice complexity.
• Penicillin Sour (up): Shake and serve strained without ice in a chilled Cocktail Glass, optionally with an egg white for a silky foam.

Flavor Profile

On the first sip, bright lemon acidity and soft honey sweetness lead, giving a familiar whisky-sour impression. The mid-palate quickly warms with the bite of fresh ginger and the grainy depth of blended Scotch, creating a rich, comforting mouthfeel.

As the drink settles, the finish reveals a gentle yet persistent veil of peat smoke from the Islay single malt float. The smoky, maritime notes linger alongside a subtle ginger heat and a coating of honey on the tongue, making each return sip inviting and complex.

History

The Penicillin was created in the early 2000s by Australian bartender Sam Ross at the influential New York bar Milk & Honey. At a time when classic cocktails were being rediscovered and reinterpreted, Ross set out to craft a Scotch whisky drink that felt both timeless and new.

Inspired loosely by the Whisky Sour and the Gold Rush, he introduced fresh ginger and a float of peated Islay single malt to layer smoke over the honey-lemon base. The name “Penicillin” nods to its comforting, almost medicinal character, reminiscent of old-fashioned home remedies made with whisky, honey, and lemon.

Over the years, the Penicillin has earned a place among the essential modern classics and is widely served in quality cocktail bars around the world. It is recognized by the IBA (International Bartenders Association) as an official cocktail, cementing its status alongside older, historic drinks.

Cheers!