Penicillin

Penicillin is a smoky yet refreshing cocktail made with scotch, honey and citrus. It was invented in 2005 by Australian bartender Sam Ross.

Penicillin recipe

• 6 cl blended Scotch whisky
• 0.75 cl Lagavulin 16y whisky
• 2.25 cl fresh lemon juice
• 2.25 cl honey syrup
• 2-3 quarter-sized slices of fresh ginger

Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Lagavulin whisky. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the Lagavulin whisky on top.

Building a Penicillin over ice

1. Add the fresh ginger slices to the bottom of a shaker and muddle firmly to release the juice and spicy oils. You want the ginger broken up and fragrant, but not pounded into a fine pulp.
2. Pour in the blended Scotch, lemon juice, and honey syrup. If your honey syrup is very thick, give it a quick stir first so it mixes evenly when shaken.
3. Fill the shaker well with ice and shake hard for about 10 to 12 seconds. The goal is a cold, lively drink with enough dilution to soften the ginger and lemon.
4. Fill a chilled old fashioned glass with fresh ice. Large cubes work especially well, since they keep the drink cold without watering it down too quickly.
5. Double-strain the shaken mixture into the glass to catch ginger fibers and small ice shards. This keeps the texture smooth and polished.
6. Carefully float the smoky single malt on top by pouring it slowly over the back of a bar spoon. That aromatic layer is a signature part of the drink, so serve immediately.

What the Penicillin tastes like

The Penicillin is bright, smoky, warming, and slightly sweet. Lemon gives it a sharp opening, honey rounds the edges, and fresh ginger adds both heat and freshness. The final float of peaty whisky creates a smoky nose that hits first, so each sip starts with campfire-like aroma before the softer honey-citrus body comes through.

Why the float matters

This drink is best when the peated whisky stays distinct rather than fully mixed in. A gentle float lets the smoky aroma lead while the blended Scotch forms the base underneath. If you prefer a more integrated profile, you can stir the top lightly after pouring, but the classic presentation is layered.

Modern classic backstory

The Penicillin is widely credited to bartender Sam Ross in the mid-2000s at Milk & Honey in New York. It is often described as one of the defining modern classics of the early 21st-century cocktail revival. While small variations exist, the combination of Scotch, honey, lemon, ginger, and a peaty float is the version most closely associated with the original.

Easy alcohol-free riff

For a zero-proof version, shake lemon juice, honey syrup, and muddled ginger with ice, then strain over fresh ice and top with a small amount of strongly brewed lapsang souchong tea or a non-alcoholic smoky spirit alternative. It keeps the drink’s signature mix of citrus, spice, sweetness, and smoke without the whisky.