The Penicillin is a modern classic, a smoky and spicy balm for the soul that emerged from the vibrant New York City cocktail scene in the mid-2000s, specifically from the talented bartender Sam Ross at Milk & Honey. In the same wheelhouse as The Gold Rush, it quickly became a favorite, lauded for its unique balance of peaty Scotch, bright citrus, and warming ginger-honey notes. Much like its pharmaceutical namesake, this cocktail is often humorously suggested as a "cure-all," perfect for a cozy night in, a sophisticated gathering, or when you simply need a delicious pick-me-up.
Penicillin Ingredients
- 2 oz Blended Scotch
- 3/4 oz Fresh Lemon Juice
- 3/4 oz Honey-Ginger Syrup
- 1/4 oz Islay Single Malt Scotch (for float)
- Garnish: Candied Ginger
How to Make a Penicillin
- Combine blended Scotch, fresh lemon juice, and honey-ginger syrup in a shaker with ice.
- Shake vigorously until thoroughly chilled, about 15-20 seconds.
- Double strain into a chilled rocks glass filled with a large, fresh ice cube.
- Gently float the single malt Scotch over the top by slowly pouring it over the back of a spoon.
- Garnish with candied ginger.
For the best Penicillin, ensure your honey-ginger syrup is freshly made for optimal flavor. The Islay Scotch float is crucial for the drink's signature smoky aroma and depth. Don't skip the double strain to ensure a smooth, pulp-free cocktail.
Penicillin Riff
A common riff is to experiment with different types of honey or ginger to subtly alter the syrup's profile, or to use a smoked or peated honey in the syrup itself for an even more intense smoky character.
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