The Penicillin

Published On March 11, 2013 | By Mike Lewicki | Cocktails, Scotch

The classics appear in the cocktail bibles that sit on the back shelf of bars all over the world.  Included in those books are recipes for the Old Fashioned, Martinis, Manhattans, Tom Collins, and the list goes on. And now you can add another libation to that list–a contemporary classic called The Penicillin. Created by Sam Ross of Milk & Honey in New York, The Penicillin is a blended scotch-based cocktail with fresh lemon juice, sweetened Honey-Ginger Syrup and a delicate pour of aromatic Islay Single Malt for the necessary smoke on the nose.

There were countless years when whiskey-based cocktails lined up and down the bar. Single malt scotches were always reserved for the bottom of a bare glass. Even the thought of pouring it on the rocks was met with disapproval. It was an old boys club drink, poured neat. The popularity of The Penicillin, which has doubled in bars around the world by now, has helped change that perception. And for good reason. It’s like a warm fire on a frigid day. It is a smoky and intensely flavourful drink, and now you can make it at home.

There are a few keys to this cocktail. One is the use of a mellow blended scotch as the base. It’s also important to use fresh lemon juice, slightly diluted honey syrup and a sweetened ginger juice. Many have attempted to use muddled ginger, but it’s not quite enough. It’s important to juice the ginger root and add granulated sugar to it. If you follow these tips, you will not be disappointed.

There is finally a smoky scotch cocktail that’s incredibly good. Belly up and try it. And make it again and again.

Mike Lewicki is a contributor at The Boys Club and blogger at Verses From My Kitchen.


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About The Author

Mike Lewicki
once worked behind a bar. You can't get better cocktail experience than that. Mike is blogger at Versus From My Kitchen Follow Mike on twitter @mikevfmk.

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