About the Penicillin cocktail

The Penicillin is one of the most celebrated modern cocktails of the 21st century.

Created in 2005 by bartender Sam Ross at New York’s Milk & Honey, the drink was designed as a fresh, approachable way to showcase Scotch whisky.

Inspired by the Whiskey Sour formula, Ross added honey-ginger syrup and floated smoky Islay Scotch on top, creating a cocktail that quickly spread worldwide.

Its name nods to the medicinal reputation of ginger, honey, and whisky as age-old remedies—though this prescription is strictly for pleasure.

Today, the Penicillin is widely regarded as a modern classic, frequently appearing on craft cocktail menus.

What Makes the Penicillin Cocktail Special

The Penicillin takes Scotch, a spirit sometimes seen as intimidating, and makes it inviting. Blended Scotch forms the base, while honey-ginger syrup adds sweetness and spice.

Lemon juice brightens the mix, and a float of smoky Islay Scotch provides aroma and complexity.

The result is a cocktail that’s warming, layered, and balanced—comforting yet sophisticated. It’s equally suited to whisky newcomers and seasoned Scotch drinkers.

Spirit Swaps and Food Pairings

• Swaps: A blended Scotch is traditional for the base, but rye whiskey or bourbon can be used for a twist.

  • Ginger liqueur may replace the syrup for convenience. Smokier single malts intensify the drink, while softer ones make it more approachable.

• Pairings: The Penicillin pairs beautifully with smoked salmon, grilled meats, ginger-spiced dishes, and citrus desserts.

  • Its sweet-smoky balance also complements dark chocolate.

Closing Thoughts

The Penicillin proves that modern cocktails can be just as timeless as the classics.

With its clever balance of smoke, spice, citrus, and sweetness, it’s a drink that comforts and impresses in equal measure—a prescription worth filling again and again.