Penicillin

Penicillin cocktail

Penicillin Cocktail

Created by New York bartender Sam Ross in 2005, this heady concoction of scotch, honey-ginger syrup, and fresh lemon juice is something of a cure-all—hence the name. Like a deliciously smoky, chilled version of a toddy, the drink first delivers an assertive whiff of peat and brine—thanks to a floater of Islay scotch—that gradually gives way to something altogether more subtle and sweet. Get the recipe for Penicillin Cocktail »Farideh Sadeghin

Created by New York bartender Sam Ross in 2005, this heady concoction of scotch, honey-ginger syrup, and fresh lemon juice is something of a cure-all—hence the name. Like a deliciously smoky, chilled version of a toddy, the drink first delivers an assertive whiff of peat and brine—thanks to a floater of Islay scotch—that gradually gives way to something altogether more subtle and sweet.

What You Will Need

Penicillin
Like a deliciously smoky, chilled version of a toddy, the drink first delivers an assertive whiff of peat and brine—thanks to a floater of Islay scotch—that gradually gives way to something altogether more subtle and sweet.
Yield: makes one cocktail
Time: 5 minutes

For the Honey-Ginger Syrup (makes about 1 1/2 cups)

  • 1 cup honey
  • 1 (6-inch) piece ginger, peeled and thinly sliced

For the Cocktail

  • 2 oz. blended scotch
  • 34 oz. fresh lemon juice
  • 34 oz. honey-ginger syrup
  • 1 12 oz. Islay single malt scotch, preferably Laphroaig 10 Year
  • Candied ginger, to garnish

Instructions

  1. Make the honey-ginger syrup: Combine honey, ginger, and 1 cup water in a 2-qt. saucepan over high; boil. Reduce heat to medium and simmer 5 minutes; chill overnight, then strain, discarding solids.
  2. Make the cocktail: Combine blended scotch, lemon juice, and syrup in a cocktail shaker filled with ice; shake vigorously and strain into a rocks glass with one large ice cube. Top with Laphroaig and garnish with candied ginger, if you like.