Penicillin
A modern classic invented by bartender Sam Ross in New York City, the Penicillin is a smoky and spicy twist on a Whiskey Sour. It's the perfect cure for the common cocktail, combining the warmth of blended Scotch with zesty lemon, sweet honey-ginger syrup, and an aromatic float of peated Islay whisky.
Ingredients
- 2 oz Blended Scotch Whisky
- ¾ oz Fresh Lemon Juice
- ¾ oz Honey-Ginger Syrup*
- ¼ oz Smoky Islay Single Malt Scotch
- Garnish: Candied Ginger
Instructions
- Combine Ingredients: Add the blended Scotch, fresh lemon juice, and honey-ginger syrup to a cocktail shaker.
- Shake with Ice: Fill the shaker with ice and seal it tightly. Shake vigorously for about 12-15 seconds until the outside of the shaker is very cold.
- Strain: Strain the cocktail into a rocks glass filled with a single large ice cube.
- Float the Islay Scotch: Gently pour the smoky Islay Scotch over the back of a bar spoon so it floats on the surface of the drink. This provides the signature smoky aroma.
- Garnish and Serve: Garnish with a piece of candied ginger and serve immediately.
Pro Tips for Perfection
*Honey-Ginger Syrup is Key: Don't skip this step! To make it, combine equal parts honey, hot water, and thinly sliced fresh ginger in a saucepan. Simmer gently for 5-10 minutes, then let it cool completely. Strain out the ginger pieces before using. This syrup is the heart of the cocktail.
The Smoky Float: The final float of a peated Islay single malt (like Laphroaig 10 or Ardbeg) is not just for show; it's essential for the drink's aroma. The smoky, medicinal notes hit your nose first, preparing your palate for the spicy, sweet, and sour drink beneath.