Penicillin
A smoky-ginger Scotch sour with honeyed depth and a peaty aroma.
Base spirit
Whiskey
Style
Sour
Glassware
Rocks glass
Technique
Shake
The Penicillin blends blended Scotch with lemon, honey-ginger syrup, and a float of smoky Islay whisky. Shaken cold, it pours bright and aromatic, balancing citrus sharpness with warmth from ginger and honey. The Islay float lifts the aroma while keeping the palate balanced and accessible.
Ingredients
Servings
- • 2 oz blended Scotch
- • 0.75 oz lemon juice
- • 0.75 oz honey-ginger syrup
- • 0.25 oz Islay Scotch
Did you know?
“Created by Sam Ross at Milk & Honey, the Penicillin helped popularize modern ginger syrups and Scotch sours across craft bars.”
Source:Imbibe; PunchDrink archives
Bartender's Note
Float the Islay whisky last to preserve aromatics.
Missing a bottle? See smart swaps in Learn.
How to make the Penicillin
- 1Shake all but Islay with ice.
- 2Strain over ice.
- 3 Islay.
- 4Garnish with candied ginger.
