Penicillin recipe
Scotch, ginger, honey, and smoke — the modern cure-all.
Method: Shake ·
Glass: Rocks glass ·
Time: 4 min ·
Difficulty: Intermediate ·
Family: Modern Classics
Ingredients
- 2 oz Blended Scotch (Famous Grouse, Monkey Shoulder)
- 0.75 oz Fresh Lemon Juice
- 0.75 oz Honey-Ginger Syrup (equal parts honey and fresh ginger juice, heated)
- 0.25 oz Islay Scotch float (Laphroaig 10 or Ardbeg)
How to make a Penicillin
- Add blended Scotch, lemon juice, and honey-ginger syrup to a shaker with ice.
- Shake vigorously for 10-12 seconds.
- Strain into a rocks glass over a large ice cube.
- Float the Islay Scotch on top by pouring over the back of a bar spoon.
- Garnish with candied ginger.
Garnish
Candied ginger on a pick.
Pro tip
Make the honey-ginger syrup in advance: combine equal parts honey and fresh ginger juice (use a juicer or grate and squeeze), heat gently until combined. It keeps for 2 weeks refrigerated. The Islay float is essential — it's the 'smoke signal' that makes this drink special.
History of the Penicillin
Created by Sam Ross (same creator as the Paper Plane) at Milk & Honey in New York in 2005. It was designed to be a Scotch cocktail that even non-Scotch drinkers would love. It's now considered one of the most important modern cocktails and appears on menus worldwide.
Flavour profile
Smoky, Ginger, Honey, Citrus
Variations
- Mezcal Penicillin — Replace Scotch with mezcal for a different kind of smoke
- Penicillin Royale — Top with champagne for a celebratory version
Practise making the Penicillin in the free Virtual Bar game.