The Penicillin cocktail was devised by Australian bartender Sam Ross, a veteran of famed New York bars Milk & Honey, Little Branch, Pegu Club, and Attaboy. This modern classic uses a combination of blended scotch, Islay single malt, fresh lemon juice, honey syrup, and ginger to make a smoky, sweet cocktail that’ll warm you right up.
|2 oz blended scotch|
|0.25 oz Islay single malt scotch|
|0.75 oz fresh lemon juice|
|0.75 oz 1:1 honey syrup|
|2-3 quarter-size slices fresh ginger|
|Candied ginger for garnish|
Preparation: How to make a Penicillin
- Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay whiskey.
- Add ice and shake until chilled, then double-strain into an ice-filled Old-Fashioned glass.
- Float the whiskey on top and garnish with candied ginger (usually on a cocktail pick of some sort).