Penicillin Recipe

Penicillin recipe — Your bartender's prescription for whatever ails you — side effects include Scottish accents. Made with Scotch whisky. Originally from United States.

I'm the drink equivalent of that friend who insists essential oils cure everything, except I actually work. Equal parts wise healer and party animal, I'll soothe your throat while simultaneously making you think karaoke is a brilliant idea. I speak fluent whiskey and consider ginger my emotional support spice.

Created in 2005 by bartender Sam Ross at Milk & Honey in New York, the Penicillin was named after the antibiotic because Ross genuinely believed the honey and ginger combination could help fight off illness. The drink became so popular that it's now considered a modern classic, taught in bartending schools worldwide.

Sam Ross crafted this modern classic at the legendary Milk & Honey bar in 2005, combining his love for Scotch whiskey with the healing properties of honey and ginger. The drink quickly spread through the cocktail underground and became the poster child for the craft cocktail renaissance.

Ingredients

• 2 oz blended Scotch whisky (Famous Grouse or similar)
• 0.75 oz fresh lemon juice
• 0.75 oz honey-ginger syrup (equal parts honey, water, fresh ginger)
• 0.25 oz Islay single malt Scotch (for float - Ardbeg or Laphroaig)

Instructions

1. Add blended Scotch, lemon juice, and honey-ginger syrup to shaker with ice.
2. Shake vigorously and double strain over fresh ice in rocks glass.
3. Float Islay Scotch on top by pouring slowly over bar spoon.
4. Garnish with candied ginger and lemon wheel.

Category: cocktail | Difficulty: medium | Base spirit: Scotch whisky | ABV: 20.0-25.0%

Origin: United States