Ingredients
- 60 ml Blended Scotch e.g. Johnnie Walker, Famous Grouse
- 22.5 ml Lemon juice
- 22.5 ml Honey-ginger syrup
- 7.5 ml Islay Scotch e.g. Laphroaig, Ardbeg, Lagavulin
- Garnish Candied ginger
Preparation
- Shake Scotch, lemon and honey-ginger syrup with ice.
- Strain into a rocks glass over a large ice cube. Don't know how? Pour the drink through a strainer (or the built-in strainer on your shaker) to catch the ice and any solids.
- Float Islay Scotch on top. Don't know how? Pour slowly over the back of a bar spoon held just above the surface so the liquid sits on top rather than mixing in.
- Garnish with candied ginger.
Origin Story
The Penicillin cocktail was developed in the early 2000s by bartender Sam Ross at the New York bar Attaboy. It is a modern classic that showcases the blend of Scotch and fresh ingredients.
