Penicillin Cocktail_ A Smoky, Spicy Scotch Sensation

Penicillin Cocktail: A Smoky, Spicy Scotch Sensation

The Penicillin cocktail is a modern classic that has quickly become a favorite among whisky enthusiasts and cocktail aficionados alike. Created in the early 2000s by Sam Ross, a bartender at the renowned Milk & Honey bar in New York City, this drink is a delightful blend of Scotch whisky, fresh lemon juice, honey-ginger syrup, and a float of peated Islay Scotch. The combination results in a perfectly balanced cocktail with smoky, sweet, spicy, and sour notes that dance on the palate.

To make a Penicillin cocktail, you'll need the following ingredients:

2 oz blended Scotch whisky

3/4 oz fresh lemon juice

3/4 oz honey-ginger syrup

1/4 oz peated Islay Scotch (such as Laphroaig)

Candied ginger for garnish (optional)

For the honey-ginger syrup:

1 cup honey

1 cup water

1/2 cup fresh ginger, peeled and thinly sliced

To prepare the honey-ginger syrup, combine the honey, water, and sliced ginger in a small saucepan. Bring the mixture to a simmer over medium heat, stirring until the honey dissolves. Reduce heat and let it simmer gently for about 5 minutes. Remove from heat and let it cool completely. Strain out the ginger pieces and store the syrup in an airtight container in the refrigerator for up to two weeks.

To make the cocktail:

Fill a shaker with ice.

Add the blended Scotch, fresh lemon juice, and honey-ginger syrup to the shaker.

Shake vigorously for about 10-15 seconds to chill and combine the ingredients.

Strain the mixture into a rocks glass filled with ice.

Carefully float the peated Islay Scotch on top of the drink by pouring it slowly over the back of a spoon.

If desired, garnish with a piece of candied ginger on a cocktail pick.

The key to a great Penicillin cocktail lies in the balance of flavors. The blended Scotch provides a smooth, malty base, while the fresh lemon juice adds brightness and acidity. The honey-ginger syrup contributes sweetness and a spicy kick, and the float of peated Scotch brings a smoky complexity that elevates the entire drink.

When choosing your Scotch whiskies, a good-quality blended Scotch like Famous Grouse or Johnnie Walker Black Label works well for the base. For the float, a strongly peated Islay Scotch such as Laphroaig 10 Year Old or Ardbeg 10 Year Old will provide the distinctive smoky aroma and flavor that defines the Penicillin cocktail.

The Penicillin is typically served in a rocks glass (also known as an old-fashioned glass) over ice. The ice helps to keep the drink cold and provides a nice dilution as you sip, allowing the flavors to evolve. Some bartenders prefer to serve it with a large ice cube or sphere to minimize dilution while still keeping the drink chilled.

This cocktail is a perfect introduction to peated Scotch for those who might find the spirit intimidating on its own. The small amount floated on top provides just enough smoky character without overwhelming the other flavors. It's also a great way to showcase the versatility of Scotch whisky in mixed drinks.

The Penicillin cocktail has inspired many variations and riffs in bars around the world. Some bartenders experiment with different types of honey or add other spices to the syrup. Others play with the proportions or substitute different spirits for the base whisky. However, the classic recipe remains a beloved staple in the modern cocktail canon, offering a perfect balance of flavors that continues to delight drinkers and inspire mixologists.