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Blended Scotch, ginger-honey syrup, lemon, with a smoky Islay float. A 21st-century classic that already feels timeless.
Typical way it's made: 2 oz blended Scotch, 0.75 oz lemon juice, 0.75 oz honey syrup, 3 coins fresh ginger root muddled, 0.25 oz Islay Scotch to float
Sam Ross created it in 2005 at New York's Milk & Honey, not long after arriving from Melbourne, working through a batch of samples the Scotch blender Compass Box had dropped off. He rebuilt the bar's Gold Rush with lemon, honey, and fresh ginger, then floated a smoky Islay whisky on top: a sour that drinks like a prescription filled.
Did you know
A 2024 industry poll ranked the Penicillin the 11th most ordered cocktail in bars worldwide, nineteen years after Ross first shook one.
Also known as: scotch penicillin, smoky honey
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