Penicillin
Originally create by my favorite New York bartender Sam Ross.
Created by Sam Ross at New York’s Milk & Honey in 2005, the Penicillin combines blended Scotch, lemon, honey, and ginger with a smoky Islay whisky float. Its brilliance is in the balance: honey softens the lemon’s sharpness, ginger adds a spicy kick, and the smoke brings depth without overwhelming the drink. It’s comforting and refreshing at once, with enough complexity to intrigue whisky lovers and enough brightness to win over skeptics.
Ingredients
- 2 oz. blended scotch whisky
- 3/4 oz. lemon juice
- 3/4 oz. honey-ginger syrup
- 1/4 oz. peaty islay scotch
Instructions
- Add blended scotch, lemon juice, and syrup to a shaker. Shake for 15 seconds
- Double strain into a rocks glass with ice.
- Float peaty scotch on top.
Garnish
Garnish with candied ginger.
Source: Sam Ross