Penicillin

History & Origins

The Penicillin was created by Scottish-Australian bartender Sam Ross at Milk & Honey bar in New York City in 2005, at the heart of the craft cocktail revival. Ross developed it as a riff on the Gold Rush cocktail, adding house-made ginger-honey syrup and a float of Laphroaig to create a more complex layered drink. It was named for the antibiotic in a tongue-in-cheek nod to its supposed restorative properties, and it is now considered one of the most significant cocktails of the 21st century.

Tasting Notes

Aroma: Intense peat smoke and iodine from the Islay float, with honey, ginger root, and a bright lemon lift beneath. Palate: The blended Scotch provides an approachable, slightly sweet grain and fruit base, while honey syrup adds floral sweetness, ginger syrup contributes a warming spice, and lemon juice delivers clean acidity; the peaty float integrates as the cocktail is sipped. Finish: Long and complex — smoky, spiced, and sweetly herbal with a persistent lemon and ginger echo.

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