Derivative · Whiskey
Penicillin
A smoky, gingery honey-lemon Scotch sour with an Islay float.
Ingredients
- 2 ozBlended Scotch whiskey
- ¾ ozFresh lemon juice
- ¾ ozHoney-ginger syrup
- ¼ ozIslay single malt Scotch (float)
Method
- Shake blended Scotch, lemon and honey-ginger syrup with ice.
- Strain over a large cube in a rocks glass.
- Float the Islay Scotch on top.
History
The Penicillin cocktail was created in the 2000s by Sam Ross of New York City’s late and famous Milk & Honey bar. In creating the drink, Ross riffed on the Gold Rush, another Milk & Honey original, which features bourbon, lemon juice and honey. He replaced bourbon with blended scotch, and simple syrup with a homemade honey-ginger syrup. He also added a float of peaty scotch from Islay, an island known for producing smoky whiskies. Sipping this cocktail then gives a more smoky and biting flavor thanks to the peat and ginger. It is now recognized as a modern classic cocktail served all over the world and has become one of the biggest cocktail success stories of the 21st century.
Flavour
Details
- Glass
- Rocks glass
- Garnish
- Candied ginger
- Technique
- shaken
Family
Compared with Gold Rush
What changes: blended scotch for bourbon and honey-ginger syrup for honey syrup.
Gold Rush
- 2 ozBourbon
- ¾ ozFresh lemon juice
- ¾ ozHoney syrup (1:1)
Penicillin
- 2 ozBlended Scotch whiskey
- ¾ ozFresh lemon juice
- ¾ ozHoney-ginger syrup
- ¼ ozIslay single malt Scotch (float)
Green = new ingredient · Gold = different amount · Red = not used in Penicillin
Compared with Whiskey Sour
What changes: Scotch, honey-ginger syrup and an Islay float.
Whiskey Sour
- 2 ozBourbon
- ¾ ozFresh lemon juice
- ¾ ozSimple syrup
- 1Egg white (optional)
Penicillin
- 2 ozBlended Scotch whiskey
- ¾ ozFresh lemon juice
- ¾ ozHoney-ginger syrup
- ¼ ozIslay single malt Scotch (float)
Green = new ingredient · Gold = different amount · Red = not used in Penicillin