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
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Penicillin.
Medicina Latina
A mezcal Penicillin—mezcal with lime, honey‑ginger syrup, and a tequila 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.
Frozen Penicillin
A refreshing frozen delight, transforming Sam Ross's revered Scotch sour into a playful yet masterful slushy.
Hot Penicillin
The modern classic warmed—Scotch with lemon and honey‑ginger in hot toddy format; optional peaty float.
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.”
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.
Bee's Knees Royale
A sophisticated evolution of the Prohibition classic topped with sparkling wine—transforming the gin, lemon, and honey base into an effervescent celebration.