The Penicillin cocktail was created by Sam Ross in the mid-2000s, when he was working at New York City’s famous Milk & Honey bar. The drink quickly gained a foothold as a modern-classic cocktail. It’s now served around the world, proving its status as one of the 21st century’s biggest cocktail success stories.
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
Method
- Add the blended scotch, lemon juice and syrup into a shaker with ice, and shake until well-chilled.
- Strain into a rocks glass over fresh ice.
- 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.
As with any alcohol consumption, moderation is everything. Please drink responsibly.