The Penicillin is a mixologist cocktail from Manhattan, 2005. Built on blended scotch, served in a old fashioned, around 24% ABV. Sam Ross invented this in 2005 at Milk & Honey on the Lower East Side. The smoky float on top is the bridge between sweet and burned. It is the most-imitated modern cocktail of the 21st century.
What goes in a Penicillin?
- ·2 oz blended Scotch
- ·3/4 oz fresh lemon juice
- ·3/4 oz honey-ginger syrup (3:1 honey to fresh ginger juice, warmed)
- ·1/4 oz Islay single malt, to float
- ·Candied ginger to garnish
How do you make a Penicillin?
- Shake the blended Scotch, lemon, and honey-ginger syrup with ice.
- Strain over fresh ice in a rocks glass.
- Float the Islay single malt over the back of a bar spoon.
- Garnish with candied ginger.
What should you know before making a Penicillin?
- Make the honey-ginger syrup fresh: 3:1 honey to fresh-pressed ginger juice (not powder, not bottled), warmed and stirred until pourable.
- Float the Islay carefully over a bar spoon. The smoky single malt is meant to be tasted on the first sip, not stirred in.
- Use a peated Islay (Laphroaig 10, Ardbeg 10) for the float, not a non-peated Speyside.
Where did the Penicillin come from?
Sam Ross invented this in 2005 at Milk & Honey on the Lower East Side. The smoky float on top is the bridge between sweet and burned. It is the most-imitated modern cocktail of the 21st century. Ross has said the drink "writes itself once you taste it," because honey and Scotch and ginger are obvious in retrospect, only nobody had put them together before.
According to Sam Ross, Milk & Honey, New York, 2005.
What cocktails are similar to a Penicillin?
Common questions.
What is in a Penicillin cocktail?
Two ounces of blended Scotch, three-quarters of an ounce of fresh lemon juice, three-quarters of an ounce of honey-ginger syrup, and a quarter-ounce of peated Islay single malt floated on top.
Who invented the Penicillin cocktail?
Sam Ross, an Australian bartender working at Milk & Honey on the Lower East Side of Manhattan, in 2005.
What's the best Scotch for a Penicillin?
Famous Grouse or Dewar's for the body of the drink. Laphroaig 10 or Ardbeg 10 for the smoky float. Single malts get expensive fast; blended is correct here.
How do you make honey-ginger syrup?
Juice fresh ginger root through a fine strainer. Warm three parts honey with one part fresh ginger juice until fully combined. Cool. Refrigerate up to two weeks.