Penicillin
Blended Scotch, lemon, honey and ginger with a smoky Islay float. Sam Ross's 2005 modern classic.
Shaken · Rocks glass · Medium · about 3 minutes · about 19% ABV
Ingredients
- 60 ml Blended Scotch
- 22.5 ml Fresh lemon juice
- 15 ml Honey syrup
- 7.5 ml Ginger syrup
- 7.5 ml Islay Scotch
- Candied ginger (garnish)
Method
- Pour 60 ml blended Scotch into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml honey syrup into the shaker
- Pour 7.5 ml ginger syrup into the shaker
- Add ice
- Shake hard
- Strain
- Top with 7.5 ml Islay Scotch
- Garnish
Tip
Float the Islay whisky over a spoon so you smell the smoke first.
About the Penicillin
Created in 2005 by Australian bartender Sam Ross at Milk & Honey in New York. It is a modern classic, with Scotch, lemon, honey and ginger and a smoky float of Islay whisky. It has been copied around the world.
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Penicillin FAQ
What's in a Penicillin?
60 ml blended scotch, 22.5 ml fresh lemon juice, 15 ml honey syrup, 7.5 ml ginger syrup, 7.5 ml islay scotch, garnished with candied ginger.
How strong is a Penicillin?
About 19% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Penicillin?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Penicillin in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
