Penicillin Cocktail Recipe

Step into the world of the Penicillin, a modern classic cocktail crafted with two types of Scotch whisky, a hint of honey sweetness, and a touch of ginger. Full of depth and flavor, this concoction is the perfect blend of comfort and complexity for whiskey lovers.

Not sure what Scotch really is? You can read more about Scotch here and about general whiskey here.

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History of the Penicillin Cocktail

Conjured up by New York bartender Sam Ross and first served at the Milk & Honey bar in New York, the Penicillin is a nod to the medicinal qualities of whisky (named after the antibiotic discovered by Scottish scientist Alexander Fleming).

This drink revitalized the classic Whiskey Sour and the Gold Rush with a unique twist, making its mark on the contemporary cocktail scene.

 

 

Ingredient Breakdown

This fun cocktail combines both blended and peated Scotch with the flavors of lemon and spicy ginger for a smoky, bittersweet sipper with a little bite. With the use of acid in the form of lemon juice, it’s a traditional sour cocktail (more on cocktail families here). Let’s take a look at the ingredients:

• Blended Scotch Whisky: The backbone of the drink, blended Scotch brings a depth to the drink. Blended whisky is made from single malt and grain whiskies mixed together.
• Fresh Lemon Juice: Citrus balances the richness and smoke of the whisky with a bright, sour kick.
• Homemade Honey-Ginger Syrup: This honey syrup combines the sweetness of honey syrup with the somewhat spicy warmth of ginger, offering a nuanced, spicy-sweet element. Keep reading for specific instructions, but if you want to learn even more, check out this podcast article on infusions and this article about our online infusions workshop.
• Islay Single Malt Scotch: This second dose of Scotch whisky is used as a float on top of the delicious cocktail, adding smoky depth to the other ingredients.

 

 

How to Make the Penicillin Cocktail

To create the Penicillin, shake up the regular Scotch, lemon juice, and honey-ginger syrup with ice. Strain it with your Hawthorne cocktail strainer over fresh ice, and for the final touch, add a splash of smoky Islay Scotch whisky to evoke the drink’s signature taste.

See how Chris does it, and check out his variation, too:

 

 

How to Make Homemade Ginger Honey Syrup

To make prep time easier, you can make the syrup beforehand with the steps below.

Honey-Ginger Syrup Recipe

• Peel a 2″ piece of fresh ginger root and cut into pieces.
• Combine the chunks of fresh ginger, 1/2 cup honey, and 1/2 cup water (or more– equal parts water and honey) over high heat until the water boils and honey dissolves.
• Set the mixture aside to steep for 30 minutes.
• Use a fine strainer to remove the remaining ginger lumps.
• Store the syrup in an airtight container in the fridge for up to 2 weeks.

 

 

Variations of the Penicillin

To change up the traditional recipe, try experimenting with different types of whisky or playing with the honey-ginger syrup ratio to cater to your taste buds. For example, subbing in a peaty Scotch for the traditional blended Scotch can further elevate the smokiness if that’s your thing.

While the original drink offers plenty of complex flavors and is delicious in its own right, there are several ways to play with this whisky favorite to suit your tastes.

 

 

1. Pete’s Cure: Like I mentioned above, swap the blended Scotch for a peated variety to amplify the smoky quality, and add a splash of elderflower liqueur to introduce floral notes that offset that smoke a little bit.
2. Ginger Smoke: Replace the Scotch with a smoky mezcal for a more pronounced smokiness (personally, I prefer this version because I adore mezcal). Keep the honey-ginger syrup and lemon juice to maintain the cocktail’s balance.
3. Honey & Spice: Infuse the honey-ginger syrup with chili peppers or jalapeños for a spicy kick. Keep in the blended Scotch to complement the heat with its rich, mellow profile.
4. Herbal Elixir: Incorporate a touch of herbal complexity by adding a dash of herbal liqueur, such as Chartreuse or Benedictine, to the original recipe.
5. Penicillin Sour: For a lighter version, replace the Scotch with a bourbon or rye whiskey, and adjust the proportions of lemon juice and honey-ginger syrup to suit the chosen spirit. Keep the Islay float or use mezcal on top of the finished drink.
6. Penicillin Spritz: If you don’t want the fresh ginger flavor or don’t have the prep time to make the syrup ahead of time, you can make this drink with ginger beer or even ginger ale instead.
7. Hot Penicillin: Try the warm version (it’s kind of like a Hot Toddy).

 

 

Our Variation

In the video, you’ll see Chris & Rob’s riff on this smoky cocktail, which is made with Japanese whisky and Raicilla. It’s almost tropical as the agave ties in with the Raicilla, which still offers some smoke, even though we’ve eliminated the Scotch. Here’s the recipe:

INGREDIENTS

• 1 1/2 ounces Japanese Single Malt Whisky
• 3/4 ounce Raicilla
• 1 ounce Lemon Juice
• 3/4 ounce Ginger Agave Syrup

DIRECTIONS

• Combine all ingredients in a cocktail shaker with ice, and shake for 10-15 seconds.
• Double strain into a rocks glass with ice and garnish with a piece of candied ginger.

 

 

Penicillin: A Remedy for Boring Cocktail Recipes

Ready to give the Penicillin cocktail a try and see why it’s such a hit? It’s a modern classic for reason – like a Whisky Sour but with a cool, fresh twist. So whether you’re hanging out with friends, attending a party, or just having a quiet night at home, this drink is sure to add something special.

I’d love to hear what you think about it, so drop a comment below and let me know, especially if you have your own twist on the Penicillin. Until next time… Cheers, friends!