Cocktail
Penicillin
How to make a Penicillin - the modern whisky classic of Scotch, honey-ginger syrup, lemon and a smoky Islay float. A modern classic to mix.
6 minPrep time
mediumDifficulty
Old fashioned glassGlass
1Serving(s)
The Penicillin is one of the most successful cocktails of the modern bar scene and unites seemingly opposites: sweet honey, sharp ginger, fresh lemon and smoky whisky. Sam Ross created it in New York in 2005, and it has been established in bars worldwide ever since. A complex, warming taste experience.
Instructions
- Add blended Scotch, lemon juice and honey-ginger syrup to the shaker with ice.
- Shake vigorously for about 15 seconds.
- Strain into an old fashioned glass filled with a large ice cube.
- Carefully float the smoky Islay single malt on top.
- Garnish with a piece of candied ginger.
Garnish: Candied ginger
Pro tip: Carefully layer the smoky Islay whisky on top at the end (float) - this way the smoke aroma rises to the nose first with every sip.
Frequently asked questions
Who invented the Penicillin?
The Penicillin was created in 2005 by bartender Sam Ross at the New York Milk and Honey bar and is considered one of the most important modern classics.
How do I make honey-ginger syrup myself?
Briefly boil fresh ginger with equal parts honey and water, let it steep and strain. This makes an aromatic syrup for several drinks.
Why two different whiskies?
The mild blended Scotch forms the base, the smoky Islay float gives the drink its characteristic peat note on the first sip.
Ingredients
- Blended Scotch whisky5 cl
- Fresh lemon juice2 cl
- Honey-ginger syrup2 cl
- Smoky Islay single malt (float)1 cl
- Candied ginger1 piece
