Penicillin Drink Recipe – Scotch, Ginger & Lemon Cocktail

A bold blend of smoky Scotch, fresh lemon, and sweet-spicy ginger syrup, the Penicillin is a modern classic cocktail that feels like a cure for chilly nights and cocktail boredom alike. Created in 2005 by bartender Sam Ross at NYC’s Milk & Honey, this drink captures the craft cocktail movement’s love for balance and complexity. The warmth of blended Scotch and honey pairs beautifully with the bite of ginger and a finishing float of peaty Islay whisky. In this post, you’ll learn how to craft the perfect Penicillin at home—plus get tips on customizing the ginger syrup and choosing the right whisky for a drink that’s as comforting as it is sophisticated.

5/4/20251 min read

Ingredients:

½ cup honey
½ cup water
1–2 inches fresh ginger, sliced

Instructions:

Combine honey, water, and sliced ginger in a small saucepan.
Bring to a simmer and stir until honey dissolves.
Let steep off the heat for 10–15 minutes.
Strain out the ginger and let the syrup cool.
Store in the fridge for up to 1 week.

🛠️ Equipment Needed:

Cocktail shaker
Strainer
Jigger or measuring tool
Rocks glass

🍹 How to Make It:

Fill a shaker with ice.
Add:
- 2 oz blended Scotch
- ¾ oz fresh lemon juice
- ¾ oz honey-ginger syrup
Shake well for 10–15 seconds.
Strain into a rocks glass over fresh ice (preferably a large cube).
Float the Islay Scotch on top by gently pouring over the back of a spoon.
Garnish with a piece of candied ginger or a lemon wheel.