Penicillin Cocktail
Mar 17, 2024 01:37 PM
Honey-ginger syrup and smoky Islay scotch make this modern classic cocktail cozy, even over ice.
Although I love a hot toddy when it’s cold out, I personally prefer my cocktails chilled year-round. Enter: the Penicillin cocktail. Created in 2005 by bartender Sam Ross at Milk & Honey in New York, the cocktail’s name is a cheeky reference to the soothing, medicinal qualities of the standout ingredient — a ginger-infused honey syrup.
The drink is a riff on the classic whisky sour with honey, ginger, and a floater of smoky Islay scotch. This wintery cocktail has all the warmth you need (and none of the literal heat). While you can garnish with candied ginger, I like a simple piece of lemon peel instead. For some extra flair, peel an extra-long piece, roll it up, and skewer with a cocktail pick for a rose effect.
Ingredients:
FOR THE HONEY-GINGER SYRUP:
- 1 (2-inch) piece ginger (at least 1-inch wide)
- 1/2 cup honey
- 1/2 cup water
- 1 pinch kosher salt
FOR EACH COCKTAIL:
- 1 medium lemon
- 2 ounces blended Scotch whisky
- 3/4 ounce honey-ginger syrup
- Ice
- 1/4 ounce Islay single malt Scotch, such as Laphroaig
Total Time:
5 minutes
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