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Penicillin cocktail
A Whisky Sour with honey richness, subtle smoke and enlivening ginger spice. A cocktail to slap the palate awake. Then you can't resist keep sipping it
John CARR
21st May 2024 at 10:31
Approximately how long does the honey ginger syrup keep?
21st May 2024 at 15:18
Good question, John. Max 3 days refrigerated. I've added above.
10th February 2024 at 00:51
While I really like this cocktail I don't go through the honey-ginger syrup fast enough before it goes bad. I've experimented using the original recipe, using liquid ginger juice to make the syrup instead of roots, the one above with ginger liqueur and honey syrup, and using ginger liqueur and barenjager (replaces the honey syrup). Sadly the one I like best is the original, which requires scrubbing, peeling and slicing ginger root.
27th May 2024 at 11:25
The honey ginger syrup is also great as a hot toddy. Add a good shot or so to a mug of hot water, squeeze of lemon to taste, plus a shot of whisky or brandy if you want alcohol version.
20th March 2024 at 04:54
Try freezing syrups so they keep longer, and see if you like it
9th December 2023 at 15:08
Just made my first Penicillen and it was good, but not quite as good as I expected. I used Bruichladdich Classic Laddie and Port Charlotte 10, along with a homemade honey ginger syrup following the above instructions.
3rd December 2023 at 07:11
Kirkland blended scotch
Domaine de Canton ging
Laphroiag cask str
Super lemon juice
Honey syrup
first time with this cocktail and most of these flavors. the lemon and honey definitely shine through the most, reminds me of a hot toddy. Scotch doesn't show up much. ginger shows up but im not sure i'd be able to tell if i didn't make it myself.
reminds me of cough drops, lemon candy. i dont really like it, cuz i dont like acidic drinks, but this might be good for someone who does.
Domaine de Canton ging
Laphroiag cask str
Super lemon juice
Honey syrup
first time with this cocktail and most of these flavors. the lemon and honey definitely shine through the most, reminds me of a hot toddy. Scotch doesn't show up much. ginger shows up but im not sure i'd be able to tell if i didn't make it myself.
reminds me of cough drops, lemon candy. i dont really like it, cuz i dont like acidic drinks, but this might be good for someone who does.
29th October 2024 at 00:09
The is a very big difference between the Domain de Canton and the suggested Barrows intense ginger. I gave away my Canton after I tried the Barrows as it was much too sweet for me.
12th August 2023 at 19:18
My fav version of this was bruichladdich classic ladie with homemade ginger honey syrup (made as Sam Ross explained in one vid) and a float of laphroaig 10.
Very flavourful.
Very flavourful.
20th May 2023 at 19:14
I don't like peated whisky. I cannot stand the stuff. But this...this cocktail alone makes me keep a bottle around. It's absolutely phenomenal in this drink.
13th April 2024 at 18:11
(Though I do use Sam Ross' original recipe with 3/8th each of honey and fiery ginger syrup and go heavy handed on the Islay)
13th April 2024 at 18:10
Coming back a year later, god knows how many Penicillins later, and I firmly believed humanity as a species peaked at the invention of this drink.
8th May 2023 at 23:28
This is so good. I cut back on the Islay because I wasn't feeling like an overly smoky drink, and it still worked really well with just wisps of smoke making their way through. I used Monkey Shoulder and Domaine de Canton. This would be wonderful coming home from a brisk winter walk.
13th June 2023 at 01:34
There is a big difference between Domaine de Canton and Barrows Intense Ginger as an FYI. I gave away my Canton I was so disappointed in its mildness and sweetness, but the Barrows lives up to is name...
3rd May 2023 at 08:01
Had neither ginger liqueur on hand nor the time and energy (or fridge space!) to make honey ginger syrup; opted for two spoons of straight honey and two slices of heavily muddled, fresh ginger instead. Unusual, refreshing - but above all, wonderful. The peated scotch (used Laphroaig 10 Years) and the ginger pull it into completely new territory from a scotch sour.