This post contains affiliate links. See my disclosure policy here.
Cocktail History
The Penicillin is a modern cocktail that was created by Sam Ross in 2007 while he worked at Milk & Honey in New York City, New York. Although essentially a modified Whiskey Sour, it features an extraordinary mix of complementing flavors, including whiskey, citrus, honey, and ginger, that has made it a cult classic over the last decade.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Blended Scotch: This is a type of Scotch whisky that combine multiple single malt whiskies made with malted barley, yeast, and water. I used The Famous Grouse Blended Scotch Whisky.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Honey Syrup: This is a sweetener made with honey and water. I made mine using this stovetop recipe.
Ginger Syrup: This is a sweetener made with ginger, white sugar, gum arabic powder, and water. I made mine using this sous vide recipe.
Single Malt Scotch: This is a type of Scotch whisky made at a single distillery with malted barley, yeast, and water. I used Laphroig Islay Single Malt Scotch Whisky.
Candied Ginger: This is a slice of dried ginger root that has been rolled in sugar.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
Ice Mold: This is used to make a clear ice cube. I used the BERLINZO Premium Clear Ice Cube Maker Mold.
Bar Spoon: This is used to float ingredients on top of the drink. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-02-09.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Golden yellow color
• Aroma: Smoky Scotch and citrus
• Taste: Heavy Scotch flavor initially that melds into sweet lemon and honey and spicy ginger
• Finish: Slight ginger burn mixed with more Scotch spices
Kendall’s Rating: ⭐⭐⭐⭐
Kendall’s Take: “Although still a little too heavy on the smoky Scotch flavor for my taste, I can see why the Penicillin is beloved among modern craft cocktail enthusiasts. The citrus, honey, and ginger combination plays so well with the whisky spices. Make one of these pronto if you’ve never tried one.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-02-09.
Penicillin
The Penicillin is a modern cocktail that was created by Sam Ross in 2007 while he worked at Milk & Honey in New York City, New York. Although essentially a modified Whiskey Sour, it features an extraordinary mix of complementing flavors, including whiskey, citrus, honey, and ginger, that has made it a cult classic over the last decade.
Ingredients
Method
-
Add blended Scotch, honey ginger syrup, lemon juice, and cubed ice to a shaker.
-
Shake for 10-20 seconds.
-
Strain into a lowball glass over a clear ice cube.
-
Carefully float single malt Scotch on top with a bar spoon.
-
Garnish with candied ginger.
