History & Heritage
“Ross developed the Penicillin at Milk & Honey in 2005 as a riff on the Gold Rush, spiking the honey-lemon sour with muddled ginger and a float of peaty Scotch. The name nods to its feel-good ingredients and it quickly became an IBA-recognized staple of the neo-classic era.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Muddle ginger slices in shaker
Add scotch, honey syrup, and lemon juice
Shake with ice vigorously
Double strain into rocks glass over ice
Float Islay scotch on top
Glassware
Served over ice in a rocks glass
Garnish
Master's Tips
Professional insights to elevate your craft
Use 2:1 honey:water syrup
Float the peaty scotch for aroma
Double strain to remove ginger fibers
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Penicillin.
Medicina Latina
Tequila and mezcal replace the scotches with lime juice in place of lemon.
Changes
Bourbon Penicillin
Swaps in bourbon for a softer, vanilla-accented profile.
Changes
Frozen Penicillin
Blended with crushed ice for a slushy warm-weather take.
Changes
Hot Penicillin
Served hot with boiling water like a toddy for cold nights.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Bee's Knees
Prohibition-era gin, lemon, and honey shaken into a bright, velvety sour whose sweetness once softened rough bathtub gin.
Gold Rush
Bourbon, honey, and lemon. A honey-sweetened whiskey sour that's become a modern classic.
Sidecar
Cognac shaken with Cointreau and lemon, served in a sugar-rimmed coupe for a crisp, elegant sour.