Penicillin
Blended Scotch, lemon and honey-ginger, with a float of smoky Islay malt. A modern classic from New York.
- MethodShaken
- GlassRocks (old fashioned) glass
- IceOne large cube
- Strengthabout 15.8% ABV
- BaseWhiskey
- Tastesmoky, sour, spicy
Recipe
| 60 ml 2 oz | Blended Scotch whisky |
| 22.5 ml ¾ oz | Fresh lemon juice |
| 22.5 ml ¾ oz | Honey-ginger syrup |
| 7.5 ml ¼ oz | Peated Islay single malt |
Garnish. The creator's garnish is a piece of candied ginger on a pick; a strip of lemon peel works if you have none.
Method
- Shake the blended Scotch, lemon juice and honey-ginger syrup hard with ice for 12 to 15 seconds.
- Strain over one large cube (or fresh cubes) in a rocks glass.
- Pour the peated Islay whisky gently over the back of a barspoon so it floats on top.
- Garnish and serve straight away, while the smoke is still on the surface.
About the Penicillin
The Penicillin is a whisky sour sweetened with honey and fresh ginger, finished with a small float of peated Islay malt. The first sip is smoke, then honey and lemon, then a warm bite of ginger. It is bright and comforting at once, which is how a drink named after an antibiotic earned its reputation.
History
Documented
The Australian bartender Sam Ross created the Penicillin at Milk & Honey in New York in 2005. He built it on the bar's Gold Rush (bourbon, lemon and honey), switching to blended Scotch, adding ginger to the honey syrup and topping it with an Islay malt. It spread quickly through the bar world and is now served internationally.
Variations
- Gold Rush. The bourbon, lemon and honey drink the Penicillin was built on.
- Whiskey Sour. The plain sour, with sugar and no smoke.
- Hot Toddy. Whisky, honey and lemon in hot water, the old cold-weather version of the same idea.
Bartender's notes
- Make the honey-ginger syrup from fresh ginger juice; dried or powdered ginger tastes dull.
- Keep the Islay float small. Too much smoke flattens the honey and ginger.
