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Penicillin
Method
Shaken
Glassware
Rocks glass
Ice
Large cube
Time
4 min

Penicillin

IBA · New EraIBA classification pending verificationWhiskyIntermediateEditorial draft

A Scotch sour with honey and ginger, crowned with a veil of peated whisky. Spicy, soothing and smoky on the nose.

Created by Sam Ross

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Ingredients

1 × servings

Volume before dilution: 112.5 ml

Step by step

  1. 1

    Shake the blended Scotch, lemon and honey-ginger syrup with ice.

  2. 2

    Strain over a large cube in a rocks glass.

  3. 3

    Float the Islay Scotch over the back of a spoon.

  4. 4

    Garnish with candied ginger.

GarnishCandied ginger

Advance prep

Make the honey-ginger syrup ahead and refrigerate.

Flavor profile

Sweetness
Acidity
Bitterness
Body
Aroma
Smoke
Heat
GingerHoneyPeat smoke

Story

Sam Ross created it at Milk & Honey in New York in 2005. It became one of the most influential modern classics of its generation.

Technical notes

The Islay Scotch is not shaken: floating it concentrates smoke in the aroma without dominating the palate. Fresh ginger syrup loses heat over days, so make small batches.

Serving

Cool evenings or after dinner.

Origin

Attributed · 2005 · Milk & Honey, New York, USA

Created by Sam Ross at Milk & Honey.

Variations

  • Penicillin de mezcal

    Float mezcal instead of Islay Scotch.

Substitutions

  • Yucatán melipona honey for a different floral note.

Pairings

  • Smoked salmon
  • Mexican corn cake

Techniques

Syrups, cordials & shrubs

Syrups and Cordials

Syrups are the backbone of balance: simple 1:1, rich 2:1, agave and piloncillo. Cordials add acid and flavor so one component brings both sweetness and sourness.

Beginner · 6 min read

Where to drink it

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Sources

Version 1 · Updated October 20, 2026