About the Penicillin
History
The Penicillin was created by Sam Ross in 2005 at Milk & Honey in New York City. Ross, an Australian bartender who became influential in the modern cocktail revival, developed the drink as a riff on the Gold Rush and Whiskey Sour templates. The cocktail gained traction through the craft cocktail community and spread internationally throughout the late 2000s and 2010s. Its name references both the medicinal qualities attributed to its honey-ginger-lemon combination and the Scottish origin of penicillin's discovery by Alexander Fleming. The drink has become a standard in contemporary cocktail bars worldwide.
Technique
The Penicillin is shaken vigorously with ice to properly integrate the honey-ginger syrup and chill the drink. Shaking also provides the dilution necessary to balance the rich syrup and tart lemon juice while creating a slight froth on the surface. The cocktail is typically strained over fresh ice in an old fashioned glass. The Islay Scotch float is added last, poured gently over the back of a barspoon so it rests on top of the drink, allowing the drinker to experience the smoky aroma first before it gradually integrates with the sweeter base.
Ingredient notes
Blended Scotch whiskies like Famous Grouse, Compass Box, or Monkey Shoulder provide a malty backbone without overwhelming the other ingredients. The honey-ginger syrup requires fresh ginger simmered with honey and water, strained while hot. For the Islay float, Laphroaig 10 is the standard choice, though Ardbeg or Lagavulin work similarly. The peat smoke character is essential to the drink's profile. Fresh lemon juice is non-negotiable; bottled juice lacks the brightness needed. Candied ginger serves as garnish and provides textural contrast while reinforcing the ginger note throughout the drink.
Variations
Some bartenders adjust the honey-ginger syrup ratio or add more ginger for intensity. The Coal Miner's Daughter substitutes bourbon for Scotch while maintaining the structure. Variations using rye whiskey create a spicier profile. Some versions incorporate a barspoon of Islay Scotch into the base rather than floating it entirely on top, creating a more integrated smoke flavor. Others experiment with different peated whiskies or adjust the lemon-to-syrup ratio to taste. The core template of citrus, honey-ginger, and smoke remains consistent across most interpretations.
When to serve & pairings
The Penicillin works well as a fall or winter cocktail due to its warming ginger and honey components, though it can be served year-round. It pairs effectively with rich foods like smoked meats, aged cheeses, or charcuterie, where the smoke and acidity cut through fat. The drink also complements oysters or other seafood, echoing classic Scotch pairings. It functions as both an aperitif and a digestif depending on the meal context. The old fashioned glass presentation keeps it casual enough for informal gatherings while remaining appropriate for more formal cocktail service.