Make This Drink: The Penicillin

Imagine a cozy bar in New York City during the early 2000s. It’s dimly lit, and the chatter of friends fills the air. This is where the Penicillin Cocktail was born. Sam Ross, a bartender at the famed New York bar, Milk & Honey, crafted this drink as a twist on the classic whiskey sour. Little did he know, he was creating a drink that would soon become a favorite.

So, what’s in this magical mix? The Penicillin features blended Scotch whisky, fresh lemon juice, honey-ginger syrup, and a float of smoky single malt Scotch. Each ingredient plays a crucial role. The blended Scotch gives it a smooth base, while the lemon provides a refreshing kick. The honey-ginger syrup adds sweetness and warmth, and that smoky float? It’s like a cozy blanket on a chilly night.

Deriving its name from the drug penicillin, this cocktail hints at the medicinal properties of some of its ingredients, suggesting the effects are similar to that of a hot toddy which is said to relieve the symptoms of cold and flu.

Since its inception, the Penicillin Cocktail skyrocketed in popularity around the globe and in 2024 it was listed as the 11th most ordered cocktail at bars worldwide.

Now a modern classic, its influence has inspired countless variations. While some mixologists keep it true to the original, others like to experiment with different flavors, tweaking ingredients to create unique takes. Yet, at its core, the Penicillin remains the same: a comforting, well-balanced cocktail.

Let's make this drink

• 2 oz. blended scotch

• ¾ oz. fresh lemon juice

• ½ oz. honey syrup

• ¼ oz. Islay scotch

• Fresh ginger

• Candied ginger garnish

Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay scotch. Fill the shaker with ice and shake to chill; double-strain into an ice-filled rocks glass. Float the whiskey on top and garnish.