Penicillin
Blended Scotch, lemon juice and honey-ginger syrup, shaken and poured over ice with a float of smoky Islay whisky. A warming, smoky, sweet and sharp modern classic.
The Penicillin is a cocktail that was invented in 2005 by Sam Ross at Milk & Honey, a bar in New York, and it has since become one of the most widely copied drinks of the modern cocktail age. It is built on a whisky sour, which is whisky, lemon juice and sweetener, and it adds two ideas. The first is honey and ginger, which are cooked into a syrup, and which suggest the old home remedy for a cold, which is where the name comes from. The second is a float of smoky Islay single malt, which sits on the surface of the drink and gives the nose a great wave of peat smoke each time it is lifted. The base of the drink is a mild blended Scotch, which gives a soft, round, slightly sweet body, and the smoky single malt supplies the character. The sharpness of the lemon and the sweetness of the honey are balanced, and the ginger gives a warm, spicy heat at the back of the throat. The result is a drink that is complex, warming and easy to like, even for people who do not normally enjoy smoky whisky. The syrup takes a few minutes to make, but it keeps for a couple of weeks in the fridge and makes six or more drinks. Shake the drink hard, strain it over a large ice cube, and pour the smoky whisky over the back of a spoon so that it floats. Garnish with a piece of candied ginger.
Quick Answers
How long does Penicillin take to make?
About 10 minutes in total — 5 minutes of preparation and 5 minutes of cooking. The recipe serves 1.
What are the key tips for making Penicillin?
Use a smooth blended Scotch for the base and save the smoky malt for the float. A very peaty base makes the drink harsh and overwhelming. Pour the float slowly over the back of a spoon. It should rest on the surface, where you smell it with every sip, instead of mixing through. Make the syrup with fresh ginger and keep the simmer gentle. Boiling it hard turns the honey bitter and dulls the ginger.
What should I serve with Penicillin?
Smoked salmon; Aged cheddar; Salted almonds.
How should Penicillin be stored?
The syrup keeps in a sealed jar in the fridge for up to 2 weeks. The drink is best made to order.
Is Penicillin suitable for a special diet?
This recipe is vegetarian, dairy-free, gluten-free and low-carb. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Penicillin?
About 195 kcal per serving, with 0 g protein, 11 g carbohydrate and 0 g fat. The figures are calculated from the ingredient list and are an estimate.
Penicillin: Step by Step
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Make the syrup: put the honey, water and sliced ginger in a small pan over medium heat, stirring, and simmer for 5 minutes. Take off the heat, steep for 15 minutes, then strain and cool. You will have about 150 ml.
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Fill a cocktail shaker with ice. Add the blended Scotch, lemon juice and 22.5 ml of the syrup.
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Shake hard for 12 to 15 seconds, until the shaker is very cold.
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Put a large ice cube in a rocks glass and strain the drink over it.
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Pour the Islay whisky slowly over the back of a spoon so that it floats on top. Add the candied ginger and serve.
Tips That Matter
- Use a smooth blended Scotch for the base and save the smoky malt for the float. A very peaty base makes the drink harsh and overwhelming.
- Pour the float slowly over the back of a spoon. It should rest on the surface, where you smell it with every sip, instead of mixing through.
- Make the syrup with fresh ginger and keep the simmer gentle. Boiling it hard turns the honey bitter and dulls the ginger.
Changing the Recipe
- A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
Serve It With
Smoked salmon · Aged cheddar · Salted almonds
Keeping and Reheating
The syrup keeps in a sealed jar in the fridge for up to 2 weeks. The drink is best made to order.
Penicillin Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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