The Penicillin cocktail really has become a staple among modern drinks, thanks to its bold mix of smoky Scotch, fresh lemon, and sweet honey-ginger syrup. It’s a blend of blended Scotch, citrus, and a float of peaty whisky, coming together in a cocktail that’s both refreshing and layered.
It stands out with its unique flavor but still feels approachable—especially if you’re into whisky-based drinks.
Sam Ross created this drink in the mid-2000s at Milk & Honey in New York. It didn’t take long for the Penicillin to pop up on cocktail menus everywhere.
There’s something about that balance of sweet, tart, and smoky flavors—plus the simple, thoughtful presentation. Sometimes a piece of candied ginger on top adds a final touch, and honestly, it just works.
You only need a handful of ingredients and the method is straightforward. The Penicillin is easy to make at home, and you can play with small tweaks if you’re feeling creative.
Key Takeaways
- The Penicillin cocktail blends Scotch, lemon, and honey-ginger syrup.
- It became a modern classic created by bartender Sam Ross in New York.
- Simple steps and quality ingredients make it easy to craft at home.
What Is a Penicillin Cocktail?
The Penicillin is a cocktail that brings together Scotch whisky, honey, ginger, and lemon for a drink that’s both smoky and bright. It was born in New York in the 2000s and quickly became a modern classic.
Signature Flavor Profile
This cocktail uses two kinds of Scotch. The base is a blended Scotch, and then you float a bit of smoky Islay Scotch on top.
That layered approach gives the Penicillin both smoothness and a whiff of smoke.
Fresh lemon juice brings acidity and cuts through the richness of the honey-ginger syrup. The syrup itself is sweet but has a subtle, spicy kick from ginger, which really sets it apart from your usual Whiskey Sour.
The end result is a drink that’s sweet, tart, spicy, and smoky all at once. A lot of bartenders like to garnish it with candied ginger—adds a nice look and a bit of bite.
Origins and History
Sam Ross came up with the Penicillin in the mid-2000s while working at Milk & Honey in New York. He was inspired by the Gold Rush cocktail, which uses bourbon, lemon, and honey, but decided to swap in Scotch and add ginger for extra depth.
The name “Penicillin” is a playful nod to the drink’s soothing qualities—though, of course, it’s not actually medicine. The combination of ginger, honey, and lemon has given it a bit of a reputation as a comfort drink, especially when it’s chilly outside.
According to Liquor.com, the trio of blended Scotch, honey-ginger syrup, and lemon set a new bar for balance in cocktails. Floating smoky Islay Scotch on top is the little twist that really makes it special.
Modern Classic Status
Since its debut, the Penicillin has shown up in bars far beyond New York. It’s now a modern classic cocktail.
You’ll find it on menus worldwide, and it’s often taught alongside staples like the Whiskey Sour and Old Fashioned.
Bartenders have tried riffs—frozen Penicillins, swaps with other whiskies—but the original recipe is still the gold standard.
MasterClass points out that the approachable flavors and smoky finish have cemented its place in cocktail culture. It’s a great example of how a clever idea can go global pretty fast.
Penicillin Cocktail Recipe
This modern Scotch whisky cocktail is all about balancing smoky, sweet, and spicy flavors. It’s blended Scotch, honey, lemon, ginger, and a float of peaty Islay Scotch to finish things off.
Essential Ingredients
The Penicillin keeps it simple with just a few ingredients, but each one matters. The base is 2 ounces of blended Scotch for that smooth backbone, and it pairs nicely with citrus and honey.
Fresh lemon juice is key—bottled juice just doesn’t taste the same. Honey brings sweetness, but you want to combine it with ginger to make a honey-ginger syrup. That’s where the drink gets its signature bite.
A little smoky Islay Scotch goes on top for aroma and complexity. Garnishes like candied ginger or a lemon twist aren’t required, but they do make the drink look and taste even better.
| Ingredient | Purpose |
|---|---|
| Blended Scotch | Smooth base spirit |
| Fresh lemon juice | Adds acidity |
| Honey-ginger syrup | Sweetness + spice |
| Islay Scotch | Smoky finish |
| Garnish | Visual and aromatic touch |
Step-by-Step Instructions
First, make the honey-ginger syrup. Just combine equal parts honey and water with sliced ginger, simmer for a few minutes, then strain and let it cool.
It’ll keep in the fridge for a couple of weeks, easy.
For the cocktail, add 2 oz blended Scotch, ¾ oz lemon juice, and ¾ oz honey-ginger syrup to a cocktail shaker with ice. Shake it hard for about 15 seconds.
Strain into a rocks glass over fresh ice. Then carefully float ¼ oz of Islay Scotch on top using the back of a spoon. Garnish with candied ginger or a lemon twist if you like.
Tips for Perfect Results
Pick a blended Scotch that’s not too smoky—let the Islay float handle the peat. Famous Grouse or Naked Grouse are popular choices in classic recipes.
Shake with fresh ice for proper dilution and chill. Old or wet ice just waters things down.
When floating the Islay Scotch, pour slowly over a spoon so it really sits on top. That’s how you get the signature smoky aroma.
For garnish, candied ginger highlights the syrup’s spice, while a lemon twist adds a hit of freshness. Use one, both, or none—it’s up to you.
Choosing Your Spirits
The Penicillin’s flavor depends on two types of Scotch: a smooth blended base and a smoky Islay float. Each one brings something different to the table.
Blended Scotch Whisky Selection
Blended Scotch makes up the core of the Penicillin. It’s clean and approachable, giving ginger, honey, and lemon room to shine without being drowned out.
Bartenders usually reach for whiskies that are balanced and not too smoky.
Some favorites are Famous Grouse, Pig’s Nose, and Monkey Shoulder. They’re smooth, a bit malty, and don’t overpower the other flavors.
If you’re picking a bottle, look for blended malt or just blended scotch whisky. Blended malts use only malt whiskies, while blended scotch combines malt and grain whiskies. Either works—blended malts might add a little more depth.
Here’s a quick rundown:
| Whisky | Style | Flavor Notes |
|---|---|---|
| Famous Grouse | Blended Scotch | Light, malty, slightly sweet |
| Monkey Shoulder | Blended Malt | Smooth, vanilla, soft spice |
| Pig’s Nose | Blended Scotch | Gentle, fruity, mild oak |
You want balance. If your blended whisky is too heavy or smoky, it’ll clash with the Islay float.
Islay Single Malt Scotch Choices
The Islay single malt brings the smoky layer that makes the Penicillin so distinctive. The float isn’t meant to take over, just add aroma and a smoky finish.
Usually, just a quarter ounce does the trick.
Laphroaig 10 Year is a go-to because of its bold peat and briny notes. Lagavulin or Ardbeg are also options, but they’re stronger and can overpower the drink if you’re not careful.
Pour the Islay Scotch slowly over the back of a spoon so it floats instead of mixing in. That way, you get the smoky nose before each sip.
If you want something a bit softer, a blended malt with Islay character—like Compass Box Peat Monster—can give you smoke without going overboard.
The idea is to add just enough smoke. Too much Islay whisky can throw off the balance, but the right amount brings complexity.
For more on picking the right spirit, check this guide on whisky for the Penicillin.
Honey-Ginger Syrup Guide
The honey-ginger syrup is what makes the Penicillin so cozy and balanced. Making it is simple, but a few details—like simmer time and ratios—can change the flavor.
Homemade Syrup Preparation
To make honey-ginger syrup, combine equal parts honey and water in a saucepan. Warm it gently until the honey dissolves.
That’s your base honey syrup, and it’s much easier to mix into drinks.
Add sliced or grated fresh ginger next. About 100 grams of ginger per cup of honey and water is a good starting point.
Bring it to a gentle boil, then lower the heat and simmer for 5 minutes.
After simmering, take it off the heat and let it steep for a few hours or overnight. This draws out more ginger flavor without making it harsh.
Strain through a fine mesh or cheesecloth to get rid of the solids.
The finished syrup should be smooth, slightly thick, and smell great. It blends right in with citrus and whisky, which is why it’s so good in drinks like the Penicillin.
Syrup Storage and Variations
Once strained, pour the syrup into a clean glass container and store it in the fridge. It’ll stay fresh for about a week, though it tastes best in the first few days.
If you want it to last longer, add a splash of vodka to slow down spoilage. That can stretch it out for another week or so.
You can play with the honey-to-water ratio if you want it sweeter, or use ginger juice instead of slices for a bigger kick. A 3:1 honey-to-water syrup is thicker and richer, while equal parts is lighter.
Trying different types of honey—like wildflower or clover—gives the syrup a new twist, too. Each change tweaks the cocktail just a bit, but it still feels classic.
Serving and Presentation
How you serve a Penicillin really changes the whole experience. The glass, the ice, and even the garnish can make the drink look, smell, and taste different.
Small details matter—sometimes more than you’d think.
Glassware and Ice
The Penicillin really shines in a rocks glass. That wide, sturdy shape lets the smoky aroma of the Scotch unfold—honestly, it just feels right in your hand.
The thick base makes it easy to swirl, and it’s comfortable to hold, which is something I appreciate.
Ice is more important than people think. A single large cube or sphere melts slowly, so your drink stays cold without turning watery too fast.
You could use smaller cubes, but they’ll melt quicker and can dull the sharp ginger and lemon flavors.
Clear ice looks sharp and melts more evenly, keeping the flavor on point. If you’re mixing at home, filtered water and insulated molds help make clear ice with fewer cracks.
Garnishes and Aromatics
A garnish isn’t just for looks—it really does add to the taste and aroma. A chunk of candied ginger on the rim or a pick boosts the cocktail’s spicy kick.
Plus, it’s a nice little treat that ties back to the honey-ginger syrup.
A thin lemon twist is another favorite. When you express the peel over the glass, those citrus oils just brighten everything up.
This subtle aroma works wonders with the smoky Scotch float, balancing freshness and depth.
Some bartenders get a bit obsessive about the smoky aroma—they’ll pour the Islay Scotch float super carefully so it lingers right on top.
When you take that first sip, you get both the scent and flavor, which makes the whole thing feel pretty complete.
Mixology Insights and Variations
The Penicillin is really about the balance of smoky Scotch, zippy citrus, and that sweet honey-ginger syrup. Even small tweaks—whether in how you mix or what you use—can totally change its flavor, texture, or look.
Expert Techniques
A cocktail shaker is standard for mixing the honey-ginger syrup with lemon juice and Scotch. Shaking with ice chills it down fast and gives the drink a smoother feel.
A fine strain helps get rid of pulp and ice shards, so you end up with a clean finish.
Layering spirits is another thing to try. Floating smoky Islay Scotch on top adds aroma and lets those peat flavors come through slowly as you sip.
Glassware matters, too. A rocks glass with a big cube keeps things cold and the flavor concentrated.
Garnishes like candied ginger or lemon peel bring a little extra aroma and look great.
Balance is everything here. Too much ginger syrup? The Scotch gets lost. Not enough lemon juice? The drink falls flat.
Bartenders usually tweak the ratios depending on how strong or smoky the whisky is.
Creative Twists
Modern takes on the Penicillin keep things interesting. Swapping in agave nectar instead of honey gives you a lighter, less sweet drink called the Modern Penicillin.
It’s a little lower in calories, but you still get that smoky-citrus vibe.
Seasonal versions pop up, too. An Autumn Penicillin might have apple cider or cinnamon for warmth.
A Frozen Penicillin is blended with ice for a slushy treat—perfect for summer, if you ask me.
Some bartenders swap out Scotch for other spirits. Bourbon or Irish whiskey will soften the smoke and add sweeter notes, as you’ll see in some alternative recipes.
Herbal liqueurs or bitters can bring even more complexity, making the drink feel layered and interesting.
These changes let the Penicillin fit different tastes and occasions, but it still stays true to its roots: whisky, citrus, and ginger in balance.
Frequently Asked Questions
The Penicillin cocktail mixes Scotch whisky, honey, ginger, and lemon to hit that sweet, smoky, and spicy balance. The way you prep it, the ingredients you pick, and even little substitutions can change how it tastes and looks.
What ingredients are required to make a classic Penicillin cocktail?
You’ll need blended Scotch whisky, fresh lemon juice, honey-ginger syrup, and a float of smoky Islay Scotch. Most recipes finish it off with candied ginger as a garnish, as seen in this Penicillin cocktail recipe.
How do you properly garnish a Penicillin cocktail?
Candied ginger is the go-to. Some bartenders use a thin slice of fresh ginger or a lemon peel twist if you want to highlight those fresh, spicy notes.
Can you substitute Scotch with another whiskey in a Penicillin cocktail?
Scotch is what gives the drink its classic smoky, peaty kick. Swapping in bourbon or Irish whiskey will make it sweeter or lighter, but it still works if you’re after something different.
What is the ideal type of honey syrup to use for a Penicillin cocktail?
Honey-ginger syrup is best because it balances sweetness and spice. Usually, you mix honey with water and simmer it with fresh ginger—here’s a guide on making honey-ginger syrup if you want the details.
Is there a non-alcoholic version of the Penicillin cocktail?
Definitely. Just swap the Scotch for a smoky tea, like lapsang souchong, and keep the honey, ginger, and lemon. You’ll still get that warming, spicy flavor without the booze.
What are the steps to correctly mix a Penicillin cocktail?
First, grab some blended Scotch, lemon juice, and honey-ginger syrup. Shake them together with ice—don’t be afraid to give it some energy.
Strain that mixture into a glass filled with fresh ice.
Finally, gently float a bit of Islay Scotch on top for that signature smoky kick. If you want to see it done step by step, check out this recipe.