Penicillin
A modern classic created by Sam Ross at Milk & Honey in 2005. This smoky, gingery, honey-lemon sour has become one of the most celebrated scotch cocktails of the 21st century.
Ingredients
- 2 oz Blended scotch whisky
- 0.8 oz Fresh lemon juice
- 0.8 oz Honey-ginger syrup
- 0.3 oz Islay single malt scotch (float)
- candied ginger (garnish) garnish
Pairs With
Match with spicy Asian cuisine like ginger-soy glazed salmon or Thai red curry to harmonize with the Penicillin's smoky, ginger-forward profile.
Instructions
Combine blended scotch, lemon juice, and honey-ginger syrup in a shaker
Fill shaker with ice and shake hard for 15 seconds
Strain over fresh ice in a rocks glass
Slowly pour the Islay scotch over the back of a bar spoon to float it on top
Garnish with a piece of candied ginger on a cocktail pick
Tips
Make honey-ginger syrup by simmering equal parts honey and water with a 3-inch piece of sliced fresh ginger for 15 minutes, then straining Laphroaig 10 or Ardbeg 10 are excellent choices for the smoky Islay float The float is essential to the experience; it gives you a hit of peat smoke on the nose with every sip