A modern classic of the cocktail revival, the Penicillin is a Scotch sour built on roughly two ounces of blended Scotch whisky shaken with lemon juice, honey syrup, and fresh ginger syrup, then strained over a large ice cube. What distinguishes it is the finishing float of peaty Islay single malt, which lends a smoky, medicinal aroma that meets the drinker before the gentler blended base arrives on the palate. Honey rounds the sharpness of ginger and lemon, and the result lands near 19% ABV in a chilled rocks glass, conventionally garnished with candied ginger. Recognised by the IBA as a New Era drink, it has become one of the most widely reproduced contemporary cocktails, and its layered interplay of sweet, spicy, tart, and smoky notes accounts for its standing in the craft canon.
Penicillin
Penicillin Sour
原料
- Blended Scotch 2 oz
- Lemon Juice 3/4 oz
- Honey syrup 2 tsp
- Ginger Syrup 2 tsp
- Islay single malt Scotch 1/4 oz
调制步骤
Shake blended Scotch, lemon juice, honey syrup and ginger syrup with ice. Strain over large ice in chilled rocks glass. Float smoky Scotch on top (be sure to use a smoky Scotch such as an Islay single malt). Garnish with candied ginger.
青霉素是一款现代经典鸡尾酒，以混合苏格兰威士忌为基底，加入柠檬汁、蜂蜜姜糖浆，顶部漂浮艾雷岛单一麦芽苏格兰威士忌。这款鸡尾酒由山姆·罗斯于2005年在纽约牛奶与蜜酒吧创作，立即成为最具影响力的现代鸡尾酒之一。甜蜜蜂蜜、辛辣姜味和烟熏泥煤威士忌的和谐组合创造出令人惊叹的复杂均衡饮品。
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.
Pro Tip
Float the Islay single malt over the back of a bar spoon immediately before serving so the smoky layer is intact when the drink reaches the guest, allowing them to smell the peat before the first sip.
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