Penicillin cocktail
The Penicillin cocktail combines Scotch whiskey with lemon juice and honey-ginger syrup.
The drinks name is a reference to the drug penicillin, as the drink contains some ingredients which have medicinal benefits to sufferers of cold and flu symptoms.
Whilst honey, ginger and lemon are all traditional treatments for such ailments; the usage of whisky means the drink is unlikely to be (medicinally) beneficial at all!
Instead, it's best to a Penicillin for its curious mix of flavours.
The Penicillin cocktail was created by an Australian bartender named Sam Ross in 2005, whilst he was working at New York City’s famous Milk & Honey bar. Ross also invented another bitter cocktail called the Paper Plane which you may also enjoy.
- Total Time:
- Type: Cocktail
- Units: 2
Equipment
- Old Fashioned glass
Ingredients
- 60 ml Scotch whisky
- 25 ml lemon juice
- 25 ml honey-ginger syrup
- candied ginger (to garnish)
Instructions
- Pour all the ingredients into a cocktail shaker filled with ice. Shake well until chilled.
- Strain into a glass filled with ice cubes.
- Garnish with a candied ginger.
FAQ
When was the Penicillin cocktail invented?
The Penicillin cocktail was first created in 2005, in New York City.
What is in a Penicillin cocktail?
It includes blended Scotch whisky, lemon juice, honey-ginger syrup, and a float of peated whisky on top.
What does it taste like?
It’s warming, smoky, and slightly sweet with a sharp citrus edge and a spicy ginger kick.
Who created the Penicillin cocktail?
It was created by bartender Sam Ross in the early 2000s at Milk & Honey in New York.
Can I use regular whisky?
You can use any blended Scotch for the base, but the float of peated whisky (like Laphroaig) is key to its smoky signature.
Is it served hot or cold?
Despite the name, it’s served cold – shaken with ice and served over fresh ice in a rocks glass.