Penicillin Cocktail recipe
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Penicillin is a modern whisky sour that’s become a contemporary staple thanks to its bold balance of citrus, honeyed sweetness, and warming ginger. You’ll find it sits firmly in the “new classic” camp: a short, spirit-forward drink built in the familiar sour template, but with a spicier, more aromatic edge than the old-school versions. Even without a long, centuries-deep backstory, it has the kind of instantly recognisable profile that makes it feel timeless.
On the palate, the twin measures of whiskey give a sturdy backbone, letting the spirit’s character stay front and centre. Lemon juice brings a clean, bright tartness that snaps the drink into focus, while honey syrup smooths and rounds that acidity with a rich, mellow sweetness. Ginger liqueur threads through the middle, adding a concentrated ginger warmth that lifts the whiskey and keeps the finish lively rather than cloying.
Serve it in a lowball when you want something comforting but still sharp and refreshing. It suits whiskey drinkers who like their cocktails balanced rather than sugary, and it’s a great choice for cooler evenings, casual catch-ups, or anytime you want a drink that feels both soothing and punchy.
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Lowball / rocks glass
Ingredients
Cocktail Colin says:
Two pours of whiskey lead with a sturdy, warming backbone, while lemon juice snaps bright and tart, honey syrup rounds it into a silky sweetness, and ginger liqueur adds a spicy, aromatic lift that lingers on the finish. The lemon’s acidity keeps the honey from cloying and the ginger heat cuts through the whiskey richness, making this ideal for sour lovers who want comfort and bite in a rocks-glass sip.
Method
How to make a Penicillin
- Whiskey 30ml, Whiskey 30ml, Ginger liqueur 7.5ml, Lemon juice 20ml, Honey syrup 15ml
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- Add all the ingredients into a cocktail shaker with ice
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- Strain into a ice-filled rocks glass
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- Garnish with a pineapple chunk and serve
Power tips
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Find out more- Incorporate a peat-forward single malt whiskey as a float over the finished drink instead of mixing it in, ensuring a distinct smoky aroma with each sip.
- Use fresh ginger juice if available, instead of ginger liqueur, for a more intense and natural ginger heat.
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Your private tasting notes
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FAQ's
Who invented the Penicillin cocktail and when?
The Penicillin cocktail was invented by Sam Ross in 2005 at the Milk & Honey bar in New York City. It quickly became a modern classic, known for its distinctive combination of smoky, spicy, and sweet flavors.
What is the significance of using two types of whiskey in the Penicillin cocktail?
Using two types of whiskey in the Penicillin cocktail creates a complex flavor profile. Typically, a blend of smoky Scotch and a smoother whiskey like a single malt or blended Scotch is used. The smoky Scotch adds a deep, peaty flavor, while the smoother whiskey balances it with a milder, sweeter taste, enhancing the cocktail's overall depth and character.
Can I substitute honey syrup with regular honey in the Penicillin cocktail?
Yes, you can substitute honey syrup with regular honey in the Penicillin cocktail, but you might need to adjust the consistency. Honey syrup is typically made by diluting honey with water, making it easier to mix into the cocktail. If using regular honey, consider warming it slightly or mixing it with a bit of hot water to achieve a consistency that will blend smoothly into the drink.
What is the best way to garnish the Penicillin cocktail?
The Penicillin cocktail is often garnished with a piece of candied ginger or a lemon twist. The candied ginger complements the ginger liqueur used in the drink, and the lemon twist adds a fragrant, citrus aroma that enhances the cocktail's flavors without overpowering them.
How do I make honey syrup for the Penicillin cocktail?
To make honey syrup for the Penicillin cocktail, combine equal parts honey and hot water in a container. Stir until the honey dissolves completely. Allow the syrup to cool before using it in your cocktail. This syrup can be stored in a sealed container in the refrigerator for up to two weeks. Adjust the honey-to-water ratio based on your sweetness preference.
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