Penicillin (cocktail)

The Penicillin was created by Sam Ross in 2005 while he was working at Milk & Honey, a seminal cocktail bar in New York City known for its craft cocktail revival. Ross, an Australian bartender, developed the drink as a variation of the Whisky Sour, incorporating honey-ginger syrup and a smoky Islay whisky float. The cocktail quickly gained popularity and became a modern classic, appearing on menus worldwide and in cocktail literature such as The PDT Cocktail Book and Death & Co: Modern Classic Cocktails.

The Penicillin is typically prepared by shaking 2 oz blended Scotch whisky, 3/4 oz fresh lemon juice, and 3/4 oz honey-ginger syrup with ice, then straining into a rocks glass over a large ice cube. The drink is finished by floating 1/4 oz of an Islay single malt Scotch (such as Laphroaig or Ardbeg) on top, which imparts a distinctive smoky aroma and flavor. The honey-ginger syrup is made by combining equal parts honey and water with fresh ginger, heated until the honey dissolves, then strained.¹

The Penicillin has been widely praised by bartenders and critics. It was featured in Time Out New York and has been described as one of the best cocktails of the 2000s. Its success helped popularize the use of smoky Islay whiskies in cocktails and inspired numerous variations, such as the Penicillin Sour and the Penicillin with mezcal. The drink is often cited as a prime example of the "modern classic" cocktail movement.²

While the Penicillin is now a staple, several lesser-known details surround it. Sam Ross originally named the drink "Penicillin" as a playful nod to the antibiotic, suggesting it could cure what ails you. The original recipe used a specific blend of Scotch, but bartenders often adapt it. Some variations use a honey-ginger syrup made with fresh ginger juice, and some add a dash of Angostura bitters. The drink is sometimes served in a coupe instead of a rocks glass, though the traditional serving is over ice. Additionally, the Penicillin is often credited with helping to popularize the use of Islay single malts in mixed drinks, which were previously considered too peaty for cocktails.³

Blended Scotch whisky

A mixture of single malt and single grain Scotch whiskies, typically lighter and smoother than single malts.

Islay single malt

A single malt Scotch whisky produced on the Isle of Islay, known for its strong peaty, smoky flavor.

Honey-ginger syrup

A syrup made by dissolving honey in water and infusing it with fresh ginger, used to sweeten and flavor cocktails.

Float

A technique of gently pouring a liquid (often a spirit) on top of a finished drink so that it rests on the surface, adding aroma and flavor.