Penicillin

Instructions

1. Combine the blended Scotch whisky, fresh lemon juice, and honey-ginger syrup in a shaker.

2. Add ice to the shaker until it's about two-thirds full.

3. Secure the lid and shake vigorously for about 15-20 seconds, until the outside of the shaker feels well-chilled.

4. Fill a lowball glass (also known as an Old Fashioned glass) with fresh ice cubes.

5. Double strain the mixture from the shaker into the prepared glass to remove small ice shards and ginger particles.

6. Gently pour the Islay single malt Scotch whisky over the back of a spoon held just above the drink's surface, allowing it to float on top.

7. Garnish with a piece of candied ginger.

8. Serve immediately and enjoy the layered aromas and flavours.

Trivia

• What does a Penicillin cocktail taste like?

  A Penicillin cocktail offers a complex and layered taste experience. You'll first notice the bright, tartness from the fresh lemon juice, balanced by the sweetness and warming spice of the honey-ginger syrup. Underlying this is the smooth character of the blended Scotch base. The defining element is the float of Islay Scotch, which adds a distinct smoky and peaty aroma and flavour that integrates beautifully as you sip. It's a harmonious blend of sweet, sour, spicy, and smoky.

• Why is it called a Penicillin cocktail?

  The Penicillin cocktail was named by its creator, Sam Ross, partly as a nod to the medicinal-sounding combination of lemon, honey, and ginger – ingredients often used in home remedies for colds. While it doesn't contain the actual antibiotic, the name playfully suggests it's a 'cure' for what ails you, offering comfort and warmth much like a traditional remedy.

• What's the best Scotch to use for a Penicillin?

  The Penicillin traditionally uses two types of Scotch whisky. For the base, a smooth, reliable blended Scotch is recommended (like Monkey Shoulder, Famous Grouse, or a Compass Box blend). This provides the backbone without overpowering the other ingredients. For the float, a distinctly smoky and peaty Islay single malt is crucial. Lagavulin 16, Laphroaig 10, or Ardbeg 10 are classic choices that deliver the signature aromatic smokiness.

• How do you make honey-ginger syrup for a Penicillin?

  To make honey-ginger syrup, combine equal parts honey and water (e.g., 1 cup of each) in a saucepan. Add a generous amount of freshly sliced or grated ginger (e.g., a 3-4 inch piece, sliced). Gently heat the mixture over medium heat, stirring until the honey dissolves completely. Do not boil. Let it simmer gently for about 15-20 minutes to infuse the ginger flavour. Remove from heat, let it cool completely, then strain out the ginger pieces. Store the syrup in an airtight container in the refrigerator for up to 2-3 weeks.

• Is the Penicillin a difficult cocktail to make?

  The Penicillin is considered an intermediate-level cocktail, mainly because it involves making a specific syrup (honey-ginger) and requires two different types of Scotch whisky. However, the actual assembly and shaking technique are standard for many sour-style cocktails. Once you have the honey-ginger syrup prepared, the process of combining, shaking, straining, and floating the Islay Scotch is straightforward for anyone with basic cocktail-making experience.

• Can I make a Penicillin without Islay Scotch?

  While you *can* technically mix the blended Scotch, lemon, and honey-ginger syrup, omitting the Islay Scotch float means you aren't truly making a Penicillin. The smoky, peaty aroma and flavour from the Islay whisky float is a defining characteristic of the drink. Without it, you'd have a pleasant Scotch sour with ginger, but it would lack the distinctive complexity and aromatic profile that makes the Penicillin unique. If you dislike smoky whisky, you might prefer a different cocktail like a Gold Rush (bourbon, lemon, honey) or a classic Whisky Sour.