The Penicillin cocktail is a true new wave drink that has quickly established itself as a modern classic. It is based on smoky Scotch whisky, topped with fresh lemon juice, honey-ginger syrup, and a splash of Islay region whisky, delivering a smoky aroma in every sip. While it shares similarities with the Gold Rush cocktail, which is based on bourbon whisky, the Penicillin stands out as a real flavor bomb.
Story
The Penicillin cocktail was created in 2005 by Sam Ross, a renowned New York bartender at Milk & Honey. Although it is not an old drink, it quickly gained popularity and has since become one of the most celebrated whisky-based cocktails. It takes its name from the famous antibiotic, referencing the healing properties often attributed to ginger and honey.
Ingredients
2 oz (60 ml) Scotch whisky (blended)
⅔ oz (20 ml) fresh lemon juice
⅔ oz (20 ml) honey-ginger syrup (a mixture of ginger liqueur and sugar syrup is also suitable)
¼ oz (7 ml) Islay region whisky
How to make a Penicillin cocktail
Add ice to a shaker and pour in all the ingredients except the Islay whisky. Shake well and strain into a glass filled with ice. Carefully float the Islay whisky on top.
Serving and garnish
The Penicillin cocktail is traditionally served in a whisky glass. For garnish, use a piece of candied ginger on a skewer, or if unavailable, place a spiral of lemon peel on the rim of the glass.
Calorie content
A single serving of the Penicillin cocktail contains approximately 200–220 calories, depending primarily on the type of whisky and the amount of honey-ginger syrup used.