Cocktail – Penicillin
Equal parts remedy and revelation, the Penicillin is the cocktail world’s answer to cold nights and curious palates. Invented in the early 2000s, it’s one of the few modern creations to achieve “new classic” status—and for good reason.
Combining blended Scotch, lemon, honey, ginger, and a smoky float of peated whisky, the Penicillin manages to be both comforting and complex. More than a drink, it’s an experience: rich in texture, layered in flavour, and a perfect bridge for those venturing from sweet serves into the bolder world of whisky.
Ingredients:
50ml blended Scotch whisky
25ml fresh lemon juice
20ml honey-ginger syrup
(Combine equal parts honey and water in a pan with fresh sliced ginger. Simmer gently for 5–10 minutes. Cool and strain.)10ml peated Islay single malt (float)
Candied or fresh ginger (for garnish)
Preparation:
Shake the blended Scotch, lemon juice, and honey-ginger syrup with ice.
Strain over a large cube into a chilled rocks glass.
Carefully float the peated whisky on top by pouring over the back of a spoon.
Garnish with a slice of crystallised ginger or a twist of lemon.
Hardware:
Glassware: Rocks glass
Tools: Cocktail shaker, strainer, bar spoon
Flavour Profile & Experience
The Penicillin opens with warming aromas of honey and peat, followed by a tangy brightness from lemon and a gentle fire from fresh ginger. Its texture is silky yet robust, balancing sweet, sour, and smoky with masterful harmony.
The float of Islay whisky adds a dramatic finish, unfurling smoky tendrils with each sip. It’s perfect for evenings when comfort is required—but compromise is not.
Best made with a mild blended Scotch base and a bold Islay malt like Laphroaig or Ardbeg for the float.
Variations & Modern Twists
While the original Penicillin is a modern icon, it has inspired a wealth of creative spins. One popular variation is the “Mezcal Penicillin”, which swaps Scotch for mezcal, creating a smoky, agave-based interpretation with an earthy, herbal undertone.
Another is the “Prescription Julep”, where the core ingredients are muddled with mint and served over crushed ice in a julep cup—a summer-ready riff with extra refreshment.
For a more subtle twist, bartenders sometimes infuse the honey syrup with chamomile or turmeric, adding soft floral or spiced dimensions. Others play with smoked salt rims or add a dash of Scotch whisky bitters to deepen complexity. Despite these changes, each keeps the soul of the Penicillin intact: the balancing act of comfort and boldness, sweet and smoke
Although it’s shaken, the Penicillin benefits from being built with intention — try warming the honey-ginger syrup slightly before mixing to create a silkier, more integrated cocktail.
The Penicillin was created in 2005 by Sam Ross, the influential Australian-born bartender then working at Milk & Honey in New York City. Ross was part of a new generation of mixologists reviving forgotten classics while inventing new ones rooted in balance, craft, and storytelling. The Penicillin, he has said, was inspired by the Whisky Sour—but with added depth and dimension drawn from ginger, honey, and peat.
Its name, of course, plays on the idea of a “cure-all”—a tongue-in-cheek nod to its warming, restorative qualities. The ginger provides a medicinal zing, the lemon brightens, the honey soothes, and the Scotch—particularly the smoky float of Islay whisky—grounds the drink in complexity. It’s the cocktail equivalent of a hot toddy reimagined for the cocktail lounge.
The Penicillin quickly spread from New York to bars across the globe and became a bartender’s handshake—appealing to those who appreciate the whisky-forward nature of a serious drink, but with a modern, crowd-pleasing twist. In the UK, it’s particularly adored for its use of Scotch and its echo of traditional home remedies—making it not just a drink, but a cultural homage.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
