Modern Classic · Whiskey Sour Variation · Medium-Strong
Penicillin
In the owner’s words: Tart · Bright
- Base
- Scotch
- Glass
- Lowball
- Method
- Shaken
- Effort
- Intermediate · 6 min
- ABV
- 24%
Build
- Fresh GingerMuddled in shaker
- Blended Scotchor Any blended Scotch · Monkey Shoulder preferred
- Lemon JuiceFreshly squeezed
- Honey Syrup3:1 honey to hot water ratio
- Islay Scotchor Any peated Islay Scotch · Laphroaig preferred, floated on top
- Candied GingerOptional garnish · optional · garnish
You’ll need: Cocktail shaker, Muddler, Hawthorne strainer, Fine mesh strainer, Bar spoon (for floating)
Method — Shaken, with float
- Muddle fresh ginger slices in the bottom of a cocktail shaker
- Add blended Scotch, lemon juice, and honey syrup to the shaker
- Fill with ice and shake vigorously until well-chilled
- Double strain into a lowball glass over a large clear ice cube
- Carefully float the Islay Scotch on top of the drink
- Optionally garnish with a piece of candied ginger
The story
Created by Sam Ross in 2005 while at Milk & Honey in New York City. The name refers to the drink's honey-ginger combination, which is reminiscent of folk remedies, while the smoky Islay Scotch float serves as the 'medicine.'
Variations
Some versions use ginger syrup instead of fresh muddled ginger. A garnish of candied ginger or a lemon peel can be added. The ratio of blended to Islay Scotch can be adjusted for more or less smokiness.
Host tips
The quality of the Islay Scotch makes a significant difference. Properly floating the Islay Scotch creates layers of flavor as you drink. Fresh ginger is essential for the proper spicy kick.
