Preparation
- Gently muddle the ginger slices in the shaker. Add blended Scotch, lemon, and honey syrup.
- Shake vigorously with ice and strain through a fine strainer over fresh ice.
- Slowly pour the smoky Islay whisky over a spoon onto the surface.
- Finish with a garnish: candied ginger.
What does it taste like?
The first thing you smell is the smoke. It floats on top, though it comes from just 7.5 milliliters of Islay whisky. Then the ginger takes over in the mouth: sharp, slightly burning, very present. Lemon makes the drink distinctly sour, and honey syrup catches that acidity, laying a sticky-soft sweetness underneath. The blended Scotch carries it all with 60 milliliters, it's the base and gives the drink its strength. In the end, smoke and ginger heat linger together at the back of the throat. That's unusual, and exactly the appeal.
When does it work best?
The Penicillin is for the experienced. Smoke and ginger are bold, and the combination feels unfamiliar the first time around. If you like Islay whisky, you'll love it. If you don't care for smoke at all, just skip the top layer and drink a honey-ginger sour instead. It works well as a drink for cold evenings, less so before a meal, since it demands quite a lot from the palate.
What matters
The smoky whisky goes in last, it doesn't belong in the shaker. Pour it slowly over a bar spoon onto the surface. That way the smoke hits the nose first, while the rest of the drink stays bright and fresh. Muddle the ginger only gently and then double-strain, otherwise fibers will float in the glass. Honey syrup should be mixed beforehand, since pure honey won't dissolve in cold liquid.
Where the drink comes from
Sam Ross created the Penicillin in 2005 at Milk & Honey in New York. The idea behind it is simple: a Scotch sour gets honey and fresh ginger, plus a small float of smoky Islay whisky on top. The name plays with the idea of medicine, but what's in the glass is purely an alcoholic drink. Preparation varies from bar to bar. Some stir honey and ginger into a shared syrup beforehand, others muddle fresh ginger directly in the shaker. Both lead to the same base flavor.