Penicillin

The story

The Penicillin cocktail was created in the early 2000s by Sam Ross at the New York bar Attaboy. It combines elements of classic cocktails with modern flavors, featuring Scotch whisky and ginger. Its popularity has grown due to its unique blend of smoky and sweet flavors, making it a staple in cocktail bars worldwide.

How it tastes

The Penicillin offers a complex flavor profile with smoky notes from the Islay Scotch, balanced by the sweetness of honey and ginger, and a refreshing acidity from lemon juice. It's best served as an after-dinner drink or during colder months.

Getting it right

The key to a successful Penicillin is the balance of flavors. Properly shaking the ingredients ensures they mix well, while floating the Islay Scotch on top adds a distinct smoky aroma. Use fresh lemon juice for optimal taste.

Variations

• Penicillin No. 2 — This variation replaces blended Scotch with bourbon and adds a splash of apple brandy for a fruitier twist.
• Smoky Penicillin — In this version, the amount of Islay Scotch is increased for a more pronounced smoky flavor.

Substitutions

• Honey syrup — You can substitute honey syrup with agave syrup or simple syrup, though the flavor will differ slightly.
• Ginger syrup — If ginger syrup is unavailable, fresh ginger juice mixed with simple syrup can be used as an alternative.

Questions

What is ginger syrup?

Ginger syrup is a sweet syrup made from ginger, sugar, and water. It adds a spicy sweetness to cocktails and can be homemade or store-bought.

Can I use a different type of whiskey?

While blended Scotch is traditional, you can experiment with other whiskies, such as bourbon or rye, though the flavor will change significantly.

Is the Penicillin cocktail strong?

With an ABV of around 22%, the Penicillin is moderately strong. The combination of flavors often masks the alcohol, making it easy to drink.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026