Created by Sam Ross in the early 2000s, the Penicillin is a modern Scotch classic that juxtaposes honeyed ginger warmth and bright lemon against a mellow blended whisky base, finished with a peaty Islay float for theatrical smoke. Its rise to popularity stems from that layered simplicity: a silky honey-ginger syrup, fresh citrus, and a judicious smoky top note make the signature sip. Buffalo bartenders and cocktail bars have embraced the drink for its approachable complexity and seasonal adaptability. One practical tip: use a large clear ice cube and pour the Islay slowly to keep the float distinct and aromatic.
Ingredients
| 2 oz | blended Scotch whisky |
| ¾ oz | fresh lemon juice |
| ¾ oz | honey-ginger syrup (equal parts honey and water infused with fresh ginger) |
| ¼ oz | Islay single malt (for float) |
| 2 dash | Angostura bitters |
| 1 tsp | candied ginger (garnish) |
Instructions
- If you don't have syrup ready, make honey-ginger syrup by warming equal parts honey and water with sliced fresh ginger, steeping until fragrant, then straining and cooling.
- Add blended Scotch, fresh lemon juice, honey-ginger syrup, and bitters to a shaker filled with ice.
- Shake vigorously until well chilled, about 10-15 seconds.
- Strain into a rocks glass over a single large ice cube.
- Gently float the Islay single malt over the back of a bar spoon so it rests on top, then garnish with candied ginger and serve.
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Scotch for Penicillins
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