Penicillin
The Penicillin: A 21st Century Classic
The Penicillin cocktail was created by bartender Sam Ross in 2005 at Milk & Honey in New York City. Ross developed the drink while experimenting with Scotch whisky and ginger flavors, naming it after the antibiotic due to the combination's cold-remedy qualities of honey, ginger, and lemon, according to Punch.
The cocktail revolutionized modern Scotch cocktails by using two different whiskies: a blended Scotch for the base and a peaty Islay single malt floated on top. This technique allows drinkers to experience both the honey-ginger sweetness and the smoky peat character in each sip, as noted in Liquor.com.
The Penicillin became one of the most influential cocktails of the 2000s craft cocktail movement. Within a few years of its creation, the drink appeared on cocktail menus worldwide and helped popularize Scotch in modern cocktail culture beyond traditional serves like the Rob Roy.
The cocktail's success established Sam Ross as one of the era's most important bartenders and demonstrated how contemporary bartenders could create new classics using traditional spirits.
RECIPE:
2 oz blended Scotch whisky
3/4 oz fresh lemon juice
3/4 oz honey-ginger syrup*
1/4 oz Islay single malt Scotch (such as Laphroaig or Ardbeg)
Candied ginger for garnish
*Honey-ginger syrup: Simmer equal parts honey and fresh ginger juice with water
Method:
Add blended Scotch, lemon juice, and honey-ginger syrup to a shaker with ice.
Shake vigorously until well-chilled.
Strain into a rocks glass over fresh ice.
Float Islay Scotch on top by pouring slowly over the back of a bar spoon.
Garnish with candied ginger.