🥃 Whiskey Cocktail
Penicillin
Invented in 2005 by Sam Ross in New York, the Penicillin is now a modern classic. The combination of blended Scotch with honey-ginger, brightened by lemon, then topped with a float of smoky Islay whisky is one of the most interesting flavour combinations in a cocktail glass. The peat hits your nose before the drink reaches your lips.
🧪 Ingredients
- 60ml blended Scotch (Famous Grouse or Monkey Shoulder)
- 22ml fresh lemon juice
- 22ml honey-ginger syrup*
- 7ml Islay single malt (Laphroaig or Ardbeg) — float
- 1 slice candied ginger, to garnish
📋 Method
- Make honey-ginger syrup: simmer 2:1 honey to water with 5–6 slices of fresh ginger for 5 minutes. Cool and strain.
- Combine blended Scotch, lemon juice, and honey-ginger syrup in shaker with ice.
- Shake hard for 10–12 seconds.
- Double strain into a rocks glass over a large ice cube.
- Float Islay Scotch over the back of a spoon on top. Garnish with candied ginger.
Bartender's Notes
The float is critical — it sits on top and you smell and taste the peat first, then the sweeter blended Scotch underneath. Don't stir the float in. If the ginger flavour is too subtle, add more ginger to the syrup or let it steep longer. Laphroaig 10 is the classic Islay choice here — extremely peaty, medicinal, exactly right.