Drinks
Penicillin
Classic
Penicillin Ingredients
- 50ml Ballantine’s 10 Year Old Whisky
- 20ml Honey and Ginger syrup
- 20ml Lemon Juice
- 7.5ml Islay Single Malt Whisky
- Ice
- Candied Ginger, To Garnish
How to make a Penicillin
- Grab a cocktail shaker – add all your ingredients (except the Islay Whisky) and shake well
- Strain into a rocks glass filled with cubed ice
- Float the Islay Whisky over the top, and garnish with candied ginger
The best scotch for a Penicillin cocktail
A classic Penicillin uses two types of scotch to get that hit of smoke and spice. First, a blended whisky to create the Whisky Sour base. We use Ballantine’s 10 Year Old for it’s light smoothness that balances the fiery citrus zing of ginger and lemon. Next up is the float of peaty Islay whisky; this gives the Penicillin a serious kick, so choose one that’s big and smoky.
Make it a shot
Like your drinks short? You can’t get quicker than a Pencillin shot. Keep the ratio the same in smaller quantities to make up this fiery mouthful. Guaranteed to wake up the night.
MAKE IT HOT
The lemon, honey and ginger flavours of a Penicillin are as delicious warm as they are cold. The ultimate variation for chilly nights. Swap ice for boiling water to make this a hot Penicillin cocktail, a spicy alternative to a Hot Toddy.
PENCILLIN: a cocktail history lesson
Short history, big impact. The Penicillin’s origins might be from the 2000s but it’s quickly become a staple on the list of most popular whisky drinks. Straight outta NYC, this modern classic was created by Sam Ross during his time at the iconic Milk & Honey bar on Manhattans Lower East Side. By experimenting with well-known recipes like the Gold Rush and Whisky Sour, his scotch and honey-ginger twist was an immediate hit. Great things come from doing it your way.
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GET INTO THE MIX
