Penicillin cocktail

Difford's Guide
User Rating (63 ratings)

Serve in an

Old-fashioned glass

Photographed in an

UB Ginza Old Fashioned 10.5oz

Garnish:

Candied ginger

How to make:

SHAKE all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).

1 1/2 fl oz Dewar's 12 Year Old Scotch whisky
1/2 fl oz King's Ginger Liqueur
1/3 fl oz Islay single malt (peated) Scotch whisky
2/3 fl oz Lemon juice (freshly squeezed)
2/3 fl oz Honey syrup (3 honey to 1 water)
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Review:

A Whisky Sour with honey richness, subtle smoke and enlivening ginger spice.

Variant:

The Penicillin cocktail originated as a riff on a Gold Rush

History:

Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam's original recipe (below) calls for ¾ oz honey-ginger syrup in place of ginger liqueur and honey.

SHAKE first 3 ingredients with ice and strain into ice-filled glass. TOP with Islay whisky.
60 ml Blended scotch
22.5 ml Lemon juice
22.5 ml Honey & ginger syrup*
7.5 ml Islay single malt scotch whisky

*To make honey & ginger syrup:
Peel and thinly slice 100grams (3.5oz) of root ginger and place in a saucepan with 1 cup runny honey and 1 cup of water. Bring to the boil, then reduce heat and simmer for 5 minutes. Allow to cool and place in a refrigerator in a sealed container to steep for 12 hours. Strain, bottle and store in the refrigerator.

Nutrition:

There are approximately 220 calories in one serving of Penicillin cocktail.

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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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