Frozen Penicillin
A refreshing frozen delight, transforming Sam Ross's revered Scotch sour into a playful yet masterful slushy.
21%
ABV
246
Calories
Rocks
Glass
Flavor Profile
Flavor Journey
History & Heritage
“The Frozen Penicillin, or 'Penichillin,' is a modern evolution of the classic Penicillin cocktail, created by Sam Ross in 2005. The frozen version was developed in 2017 at Diamond Reef in Brooklyn, a bar co-owned by Ross. It represents a move towards more playful and accessible craft cocktails, proving that sophisticated flavor profiles can exist in a fun, frozen format.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
2 oz
1 oz
0.3 oz
0.1 tsp
3 dashes
Method
Technique transforms ingredients into something extraordinary.
Chill your glassware.
Combine the blended Scotch, lemon juice, honey-ginger syrup, saline solution, and optional xanthan gum in a high-powered blender.
Add half of the ice and blend on low for 5-10 seconds.
Add the remaining ice and blend on high for 20-30 seconds until smooth.
Pour the frozen mixture into your pre-chilled glass.
Gently pour the Islay Scotch over the back of a bar spoon onto the surface of the drink.
Garnish with a piece of candied ginger.
Glassware
Served in a footed tumbler or a large, heavy-bottomed rocks glass
Garnish
A piece of candied ginger skewered on a cocktail pick
Master's Tips
Professional insights to elevate your craft
Frozen drinks dull the perception of sweetness and acidity, so this recipe increases the lemon juice and honey-ginger syrup to compensate.
Avoid over-blending, which can lead to a watery consistency. Blend only until the mixture is smooth.
Do not blend the Islay Scotch with the other ingredients. The float is a critical component of the drink's aromatic profile.
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Frozen Penicillin.
Other Variations
Frozen Medicina Latina
Substitute the blended Scotch with a reposado tequila and the Islay Scotch with a smoky mezcal. Use lime juice instead of lemon for a south-of-the-border twist.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Hot Penicillin
The modern classic warmed—Scotch with lemon and honey‑ginger in hot toddy format; optional peaty float.
Bourbon Penicillin
A significant variation of the modern classic Penicillin, substituting bourbon for Scotch whisky. This swap creates a more approachable yet equally complex drink, trading smoky and peaty notes for the sweeter, fuller-bodied profile of bourbon.
Penicillin
Sam Ross's modern classic marries blended Scotch, honey-ginger syrup, lemon and a smoky Islay float for soothing warmth.