The Penicillin cocktail was invented in 2005 by bartender Sam Ross, at New York’s Milk & Honey. Since its creation there have been many variations on his original theme but the concept of the cocktail is based on a mix Scotch, Honey and Ginger. It is a great sipper and one that can be tailored to your own taste by varying the Scotches used in the recipe.
The Penicillin Cocktail
In a shaker glass filled with ice add:
- 2 Ounces of Blended Scotch Whiskey (We like Famous Grouse)
- ¾ Ounce of Honey-Ginger Syrup*
- ¾ Ounce Fresh Squeezed Lemon Juice
Shake and strain into a rocks glass filled with one large cube. Finish with a ¼ ounce float of Smoky Islay Single Malt (We like Laphroaig 10 yr.) Garnish with a twist of lemon or a speared piece of candied ginger.
*Honey-Ginger Syrup
In a small sauce pan add:
- 1/2 cup honey
- 1/2 cup water
- ¼ cup peeled and diced ginger root
Slowly bring to a boil stirring, reduce heat and simmer for 5 minutes. Strain into a sterile glass bottle (will keep 7-10 days in the refrigerator).
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