The Penicillin is an approved cocktail of the International Bar Association, prepared of whiskey, ginger, honey syrup, and fresh lemon juice. Sam Ross, a New York bartender, invented the cocktail in 2005. Its name is derived from the antibiotic penicillin, implying that some of its components have medical characteristics, with benefits comparable to those of a hot toddy, which is supposed to treat cold and flu symptoms. It was initially served at Milk & Honey in 2005.

Spirit Used


2 ounces Scotch Whiskey
¾ ounce Lemon Juice
¾ ounce Honey Simple syrup
4 Ginger


1. Put ginger slices and honey syrup in the base of a shaker and gently muddle.
2. Combine other ingredients (except Islay Scotch) and shake with ice.
3. Double-strain into an ice-filled rocks glass.
4. Float the Islay Scotch over the top of the drink by pouring it over a bar spoon for 5. even distribution.
6. Garnish with candied ginger on a cocktail pick.

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