Penicillin
The recipe for a Penicillin, the modern classic with Scotch, ginger, honey, and a smoky Islay whisky float.
Strengthstrong
GlassTumbler
BaseWhisky
GarnishCandied ginger
Prep Time7 mins
CuisineAmerican
Description
The Penicillin was invented in 2005 by New York bartender Sam Ross and has quickly become a modern classic. It is a variation of the Whiskey Sour, using blended Scotch as its base and adding a comforting warmth and spice through a honey-ginger syrup. The absolute highlight is the float of a heavily peated Islay Scotch, which is drizzled over the finished drink. This smoky aroma on the nose, combined with the sweet, sour, and spicy taste, makes the Penicillin an unforgettable and complex experience.
Preparation
- For the syrup: Mix equal parts honey and hot water with freshly sliced ginger, let it infuse, and strain.
- Add blended Scotch, lemon juice, and honey-ginger syrup to a shaker filled with ice.
- Shake vigorously.
- Fill a tumbler glass with a large, fresh ice cube.
- Strain the contents of the shaker into the glass.
- Gently float the smoky Islay Scotch over the back of a spoon onto the surface of the drink.
- Garnish with a piece of candied ginger.
