Penicillin
A smoky, tart and gently sweet whisky sour with the bite of ginger and the softness of honey.
Ingredients
- Blended Scotch60 ml
- Single malt Scotch, smoky Islay whiskyfloat on top
- Lemon juice, freshly squeezed22.5 ml
- Ginger syrup11 ml
- Honey syrup (3 parts Honey, 1 part Water)11 ml
- Ginger, candied ginger, to garnish (optional)1 piece
Method
- Shake the blended Scotch, lemon juice, ginger syrup and honey syrup with ice in a shaker for 15 seconds.
- Double-strain over fresh ice into a rocks glass to remove any ginger fibres.
- Float the smoky Islay whisky on top with a bar spoon, so it sits as a thin layer.
- Garnish with a piece of candied ginger and serve at once.
Credit Sam Ross, Milk & Honey, New York (2005)
About this drink
The Penicillin was created by Sam Ross at Milk & Honey in New York around 2005 as a modern tribute to the whisky sour family. It pairs a smooth blended Scotch with a dram of smoky Islay whisky floated on top, giving the aroma its signature breath of peat and smoke. Ginger and honey syrups bring both warmth and sweetness, while lemon keeps it all fresh and sharp.
Questions and answers
Why two kinds of Scotch whisky in a Penicillin?
The blended Scotch forms the drink's base, while a thin layer of smoky Islay whisky on top gives a final, intense touch of smoke to every sip without dominating the whole drink.
Can you leave out the Islay float in a Penicillin?
You can, but the smoke is a large part of what makes the Penicillin the modern classic it is. Even a small amount makes a marked difference.
