The Penicillin Cocktail is a relatively recent addition to the world of mixology, created by renowned bartender Sam Ross in the mid-2000s. Despite its modern origins, the cocktail has quickly earned its place as a contemporary classic.
- Sam Ross and the Birth of the Penicillin:
- The Penicillin Cocktail was created by Sam Ross, an influential figure in the cocktail world known for his work at the Milk & Honey bar in New York City. Ross introduced the Penicillin around 2005, and it quickly gained recognition for its innovative flavor profile.
- The cocktail was named after the antibiotic, reflecting its potential to soothe and revive. Ross’s creation skillfully combines the rich and smoky notes of Scotch whisky with the warmth of ginger and the sweetness of honey, creating a harmonious and layered experience.
- Recognition and Global Popularity:
- The Penicillin Cocktail gained widespread acclaim and popularity, becoming a staple on cocktail menus around the world. Its intriguing combination of ingredients and the balanced interplay of flavors have contributed to its status as a modern classic.
- The cocktail’s rise to fame reflects a broader trend in mixology, where bartenders experiment with flavors and techniques to create innovative and memorable drinks. The Penicillin stands out as a testament to the creativity and artistry within the cocktail world.
Penicillin Cocktail Ingredients
- Blended Scotch Whisky: 60ml (2oz)
- Fresh Lemon Juice: 22.5ml (0.75oz)
- Honey Ginger Syrup: 22.5ml (0.75oz)
- Islay Scotch (optional): A small amount for a smoky float
- Ice Cubes: For both shaking and serving
- Candied Ginger: For garnish
Penicillin Cocktail Recipe
- Prepare Your Equipment: Gather a cocktail shaker, jigger, spoon, strainer, and a rocks glass.
- Create Honey Ginger Syrup: Mix equal parts of honey with hot water. Stir in grated fresh ginger, let it infuse, then strain to remove solids.
- Combine Whisky, Lemon Juice, and Syrup: In the shaker, combine 60ml (2oz) Scotch whisky, 22.5ml (0.75oz) lemon juice, and 22.5ml (0.75oz) honey ginger syrup.
- Shake: Add ice to the shaker and shake vigorously for around 10-15 seconds.
- Strain and Serve: Strain the cocktail into a rocks glass filled with fresh ice.
- Optional Islay Scotch Float: Carefully add a small amount of Islay Scotch on top for an extra smoky layer.
- Garnish: Decorate with a slice of candied ginger.
The Penicillin Cocktail – A Contemporary Classic
Sam Ross, while working at New York City’s renowned Milk & Honey bar in the mid-2000s, introduced the Penicillin cocktail. It swiftly gained acclaim as a modern classic and is now enjoyed globally, solidifying its place as one of the 21st century’s most successful cocktails.
To craft the Penicillin, Ross drew inspiration from the Gold Rush, a signature Milk & Honey creation featuring bourbon, lemon juice, and honey. He innovated by substituting bourbon with blended scotch and adding a homemade honey-ginger syrup for sweetness and a spicy kick. A float of peaty scotch from Islay, renowned for its smoky whiskies, was the final touch.
This blend of blended scotch, lemon, and syrup achieves a harmonious balance akin to a Whiskey Sour. The Penicillin delights with its sweet, tangy, and spicy flavors, enhanced by a garnish of candied ginger. However, it’s the addition of Islay scotch that elevates the cocktail, accentuating its smoky essence with each sip. Ross serves it sans straw to ensure every nuance is savored.
Cheers to a classic smokey whiskey cocktail!
