The Penicillin is a modern classic cocktail, and our second by New York bartender Sam Ross. It features a Scotch base with honey, ginger and lemon and a float of peaty Scotch. It’s a mix of bold flavours that compliment one another exceptionally. Our recipe differs from the original, adding more peat and forgoing the traditional honey syrup and muddled ginger for Death and Co's ginger syrup recipe. Rather than floating the peaty Scotch, we shake it with the other ingredients.
What you need
- 1.5 oz blended Scotch
- 0.75 oz peated Scotch
- 0.75 oz lemon juice
- 0.75 oz ginger syrup
How it’s made
Add all ingredients to a cocktail shaker filled with ice. Shake, then double-strain into an old fashioned glass with a large ice cube. No garnish, unless you happen to have a piece of candied ginger.
To make ginger syrup, peel and grate a ginger root and then strain the grated ginger through cheesecloth. Measure 2 parts of white sugar with your 1 part ginger juice, and blend until combined.