| ABV | Technique | Glass | 용량 |
|---|---|---|---|
| 17.0% | SHAKE | ROCKS | 130ml |
What is Penicillin?
The Penicillin is a modern classic cocktail made by shaking Scotch whisky with honey syrup, ginger syrup, and lemon juice, then floating Islay whisky on top, with an ABV of approximately 17%.
Born in 2005 New York, this cocktail is considered one of the most successful cocktails of the 21st century.
Warm honey and ginger flavors combined with Islay whisky's smoky notes create a cocktail reminiscent of cold remedy folk medicine. It's an IBA official cocktail.
Penicillin ABV
Penicillin has an ABV of approximately 17%, placing it in the middle range for cocktails.
Scotch whisky (40%) at 60ml and Islay whisky (46%) at 7.5ml combined with syrups and lemon juice creates roughly 17%.
Similar to Bee's Knees (17%) and Espresso Martini (17%). Honey and ginger's warm flavors smoothly wrap the alcohol.
Penicillin Ingredients
- 60ml - Scotch Whisky
- 15ml - Honey Syrup
- 22.5ml - Ginger Syrup
- 22.5ml - Lemon Juice
- 7.5ml - Islay Whisky
Penicillin Recipe
- Fill a shaker with ice.
- Add 60ml Scotch whisky, 15ml honey syrup, 22.5ml ginger syrup, and 22.5ml lemon juice.
- Shake vigorously until well combined.
- Strain into a rocks glass filled with ice.
- Float 7.5ml Islay whisky on top using a bar spoon.
Garnish with candied ginger for a perfect finish. Recommended Islay whiskies include Laphroaig, Ardbeg, or Lagavulin.
Penicillin Taste
Penicillin opens with ginger's spiciness, honey's sweetness, and lemon's acidity arriving in complex layers.
Scotch whisky's malty notes then spread deeply, while floated Islay whisky's smoky, peaty aromas stimulate the nose. A finish that warms the body like medicine is characteristic.
Highly recommended for smoky whisky lovers, or those wanting a warming cocktail in winter.
Penicillin History
The Penicillin was created in 2005 at legendary New York bar "Milk & Honey" by Australian bartender Sam Ross.
Named after the antibiotic, it reinterprets the folk remedy of honey, ginger, and lemon for colds into cocktail form. Sam Ross conceived the idea of adding ginger to a Scotch-based Gold Rush and floating Islay whisky.
Selected as an IBA official cocktail in 2020, it became the fastest 21st-century cocktail to achieve classic status. Recognized worldwide as a quintessential modern classic.
