Penicillin
Scotch whisky, fresh lemon, honey and ginger shaken into a bright, warming sour and finished with a smoky layer of peated whisky.
Penicillin Recipe
- Scotch whisky 50 ml
- Lemon juice 25 ml
- Honey syrup 10 ml
- Ginger syrup 10 ml
- Candied ginger 1 piece, optional
- Ice 250 g
Make it properly
- Add Scotch whisky, fresh lemon juice, honey syrup and ginger syrup to a cocktail shaker.
- Add approximately 150 g ice.
- Shake hard for around 10–12 seconds.
- Add approximately 100 g fresh ice to a rocks glass.
- Double strain the cocktail over the fresh ice.
- Add one piece of candied ginger if using.
WHAT MAKES A GOOD PENICILLIN?
A good Penicillin should balance whisky, citrus, honey and ginger without becoming too sweet.
Fresh lemon keeps the drink bright, honey gives rounded sweetness and ginger provides the warming spice that makes the cocktail distinctive.
The finished drink should remain clearly whisky-led, with fresh citrus at the front and honeyed ginger warmth through the finish.
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PENICILLIN RECIPE, INGREDIENTS & TIPS
The Penicillin combines the familiar structure of a whisky sour with honey, ginger and a distinctive smoky Scotch finish. Blended Scotch provides the main body of the drink, while fresh lemon keeps it bright. Honey softens the acidity and ginger adds warmth and spice. The final layer of peated Islay whisky is what makes the cocktail immediately recognisable. Because it is added after shaking, its smoky aroma remains concentrated at the surface of the drink. For the Drinkero version, separate MONIN Honey Syrup and MONIN Ginger Syrup make the recipe easy to measure and scale for larger groups.
THE BEST INGREDIENTS FOR A PENICILLIN
A good Penicillin needs a Scotch with enough malt and character to remain noticeable alongside fresh lemon, honey and ginger.
For the whisky, Drinkero recommends Monkey Shoulder The Original Blended Malt Scotch Whisky. Its smooth malt, vanilla and gentle spice create an approachable base that works particularly well with citrus and syrup.
For consistent sweetness and easy preparation, use MONIN Honey Syrup together with MONIN Ginger Syrup. The honey gives the cocktail rounded sweetness while the ginger syrup provides its warming spice.
Fresh lemon juice is essential to keep both syrups in balance and give the finished drink a bright, refreshing character.
HOW TO BALANCE A PENICILLIN
A Penicillin depends on the balance between Scotch whisky, fresh lemon, honey and ginger.
The whisky provides structure, lemon supplies acidity, honey rounds the drink and ginger adds warmth. Using 10 ml honey syrup and 10 ml ginger syrup keeps both flavours noticeable without allowing either to dominate.
The finished cocktail should taste fresh and whisky-led first, followed by rounded honey sweetness and a warming ginger finish.
THE STORY BEHIND THE PENICILLIN
The Penicillin was created by bartender Sam Ross at Milk & Honey in New York in the mid-2000s.
The drink was inspired by the Gold Rush, a cocktail made with whiskey, lemon and honey. Scotch replaced bourbon, ginger was introduced and the original version was finished with a small amount of smoky Islay whisky.
The combination quickly became a modern cocktail classic and is now served in bars around the world.
Its name plays on the familiar combination of honey, lemon and ginger, ingredients traditionally associated with comforting cold-weather drinks.
WHY A PENICILLIN IS SHAKEN
A Penicillin contains fresh citrus and syrup, so it should be shaken rather than stirred.
Shaking quickly chills the cocktail, introduces the correct amount of dilution and fully combines the honey and ginger syrups with the Scotch and fresh lemon.
Use approximately 150 g ice and shake vigorously for around 10–12 seconds.
Double straining gives the finished cocktail a cleaner texture by removing small fragments of ice and citrus pulp.
HOW TO SERVE A PENICILLIN
Serve the Penicillin in a rocks glass over approximately 100 g fresh ice.
Large solid cubes work particularly well because they keep the cocktail cold while slowing additional dilution.
A piece of candied ginger is optional, but it complements the ginger syrup and gives the drink a simple, distinctive garnish.
The finished cocktail should have a golden colour and a clean, uncomplicated presentation.
Questions about the Penicillin
What whisky should I use for a Penicillin?
Use a Scotch whisky with enough malt and character to remain noticeable alongside lemon, honey and ginger.
For Drinkero's version, we recommend Monkey Shoulder The Original for its smooth, malty and gently spiced character.
Does a Penicillin normally contain two whiskies?
The classic version does. It traditionally uses a blended Scotch as the base plus a small amount of smoky Islay whisky.
Drinkero's version deliberately uses one Scotch whisky only to make the cocktail simpler and more practical for making at home.
Is the Penicillin very sweet?
It should not be.
Fresh lemon balances the honey and ginger syrups, while Scotch provides enough structure to keep the cocktail from becoming syrupy.
Why use both honey syrup and ginger syrup?
Honey syrup gives rounded sweetness while ginger syrup provides the warming spice.
Keeping them separate also makes the recipe easier to measure and scale consistently.
Can I use fresh ginger instead of ginger syrup?
Yes, but it requires additional preparation and fresh ginger can vary considerably in strength.
Ginger syrup gives more consistent results and is easier when preparing several cocktails.
Is candied ginger necessary?
No. Candied ginger is optional.
The cocktail is complete without it, but one piece makes a suitable garnish and reinforces the ginger character.
How much ice do I need per cocktail?
Use approximately 250 g ice per cocktail:
150 g for shaking + 100 g fresh ice for serving.
What glass should I use?
Serve a Penicillin in a rocks glass over fresh ice.
Is the Penicillin an official IBA cocktail?
Yes. The Penicillin is included in the International Bartenders Association’s official cocktail list as a New Era cocktail. See the IBA’s official Penicillin recipe for the classic specification.