There’s something about a well-made cocktail that feels like a reward earned at the end of a long day. The Penicillin fits that mood perfectly. Warm, citrusy, and just a touch smoky, it’s a modern classic that is masculine yet smooth.
Created in the mid-2000s by renowned bartender Sam Ross at Milk & Honey, the Penicillin was never meant to taste medicinal—but it was designed to feel like a cure-all. Ross leaned into flavors that evoke comfort and restoration: soothing honey, fresh lemon, the spice of ginger, and a smoky float of Islay Scotch. The name itself is a clever nod to that idea. Even though this drink won’t fix all that ails you, it certainly makes things feel a whole lot better.
What makes the Penicillin especially appealing is how approachable it is. Even for those who don’t typically reach for Scotch, this cocktail has a way of winning you over. The honey-ginger syrup softens the edges; the lemon keeps it bright; and that final layer of smoky Scotch adds just enough intrigue. It’s equally at home poured after a long day or served up when good company gathers.
Penicillin Cocktail
Ingredients:
- 1½ ounces blended Scotch
- ¾ ounce fresh squeezed lemon juice
- ¾ ounce honey ginger syrup
- ¼ oz Islay Scotch (floater)
Directions:
- Shake the blended Scotch, fresh lemon juice, and honey ginger syrup vigorously for about 20 seconds.
- Pour over fresh ice in a rocks glass.
- Gently top with the Islay Scotch to create a smoky float.
- Garnish with a lemon wheel and/or candied ginger.
Homemade honey ginger syrup is what gives a Penicillin its depth and signature warmth. Fresh ginger brings a gentle heat and brightness that bottled mixes can’t replicate, while honey offers a rich, rounded sweetness.
Honey Ginger Syrup
Ingredients:
- 1 cup water
- 1 cup honey
- 3-inch piece of fresh ginger
Directions:
- Peel and chop the ginger into ¼-inch thick pieces.
- Combine ginger, water, and honey in a saucepan over medium heat, stirring until the honey fully dissolves.
- Remove from heat and let steep for 30 minutes.
- Strain out the ginger and allow the syrup to cool before using.
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