Penicillin
Prescribe yourself the Penicillin, a fiery Scotch classic to kick off your weekend in style. No doctors necessary.
Ingredients
Serve:
Unit
50ml Ballantine’s 10 year old
20ml Honey and ginger syrup
20ml Lemon juice
7.5ml Islay single malt whisky
ml Candied ginger, to garnish
Equipment
Ice cubes
Cocktail shaker
Rocks glass
Method
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
Penicillin: 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.
Make it a shot or hot
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.
