Penicillin may sound medicinal but its a cocktail created in the early 2000s by Sam Ross, a bartender who worked at one of New York’s most famous bars Milk & Honey. I generally make a half litre (quadruple the recipe) of this syrup and keep it in the fridge. I use this syrup for all kinds of desserts and cocktails when I have guests over.
- 2 oz blended Scotch Whisky
- 3/4 oz Fresh lemon or lime juice
- 3/4 oz Honey-ginger syrup
- 1/4 oz peaty single-malt whisky such as Lagavulin (8 years) or Laphroaig (use a teaspoon)
- Optional Garnish: Candied ginger or lemon twist
Honey Ginger Syrup
In a saucepan mix 1 cup honey, 1/4 cup peeled and sliced fresh ginger root and 1 cup water over high heat, and bring to a boil. Reduce heat to medium, and let cook until reduced to half original volume.Cool then strain with a small strainer into an airtight glass jar. Cool completely before using
If you don’t have honey substitute with jaggery and use more water. Jaggery has a far stronger flavour and darker color than honey and more fiber so it will change the flavour of this cocktail but its pretty taste in its own way. Use about a 1.4 cup of jaggery to replace the honey.
Shake the blended scotch, juice and syrup in a shaker with plenty of ice.
Strain into a low ball or rocks glass over more fresh ice.
Top with a little peaty single malt with a teaspoon.
Garnish with a piece of candied ginger or lemon twist.