Penicillin Cocktail

This Penicillin cocktail may be what the doctor actually ordered. Smoky scotch, sweet honey, spicy ginger, and lemon all served over ice to soothe all ailments.

Where Does The Penicillin Cocktail Come From? 

The Penicillin is a relatively recent invention, from 2005. It first appeared New York City’s Milk & Honey bar (one of the innovators of craft cocktails). While experimenting with scotch recipes, Australian bartender Sam Ross, who also gave us the Paper Plane, made an interesting discovery while experimenting with scotch: that combining two different kinds yielded an enjoyable result. That discovery turned into the Penicillin, and from there the cocktail became a popular order at bars all over the world. Ross called it the “Penicillin” to playfully allude to the idea that this drink could cure any sickness, whether mental or physical.

Penicillin Cocktail

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• Author: Sarah Cascone

Print Recipe

Description

Just what the doctor ordered.

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Ingredients

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For the cocktail:

• 2 oz Johnnie Walker Black Label Blended Scotch 12 Year Old
• ¾ oz sweet n’ spicy ginger honey simple syrup (recipe below)
• ¾ oz fresh squeezed lemon juice
• ¼ oz Islay Single Malt Scotch, Topper
• Garnish: candied ginger

For the simple syrup:

• 6-inch piece of fresh ginger
• 1 cup filtered water
• 1 cup of honey

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Instructions

For the cocktail:

1. Add the blended scotch, the ginger honey simple syrup, and fresh lemon juice into your cocktail shaker that is filled with ice and shake vigorously until a frost appears on the outside of the cocktail shaker.
2. Strain into a rocks glass over ice.
3. Top with Islay Single Malt Scotch and garnish with a piece of candied ginger on a pick.

For the simple syrup:

1. Add the peeled and thinly sliced ginger and water in a small saucepan and bring to a gentle boil. Lower the heat and simmer for 5 minutes, making sure not to let all the water evaporate.
2. Using a slotted spoon, carefully remove the ginger pieces and discard them. Add in the honey, stirring gently, and simmer for another 5 minutes, or until the mixture thickens and the honey has dissolved.
3. Remove from the heat and allow to come to room temperature, then transfer to a container and store in the refrigerator for up to 2 weeks.

Recipe by Sarah Cascone
Photography by Dave Bryce

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