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Penicillin Cocktail

A modern classic cocktail combining smoky Scotch with fresh lemon juice, honey ginger syrup, and an Islay Scotch float for a perfectly balanced, sophisticated drink.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: Modern American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 ounces peaty Scotch whisky
  • 0.5 ounces honey ginger syrup
  • 0.75 ounces fresh lemon juice
  • 0.25 ounces Islay Scotch whisky for the float
  • Ice cubes
  • Fresh ginger slice or lemon peel for garnish
Honey Ginger Syrup
  • 1 cup fresh ginger peeled and sliced thin
  • 1 cup honey
  • 1 cup water

Equipment

  • Cocktail shaker
  • Jigger or measuring cups
  • Barspoon or long spoon
  • Strainer
  • Rocks glass
  • Cutting board
  • Vegetable peeler or knife
  • Small saucepan

Method
 

  1. Step 1: Combine peeled, sliced fresh ginger, honey, and water in a small saucepan and bring to a simmer over medium heat.
  2. Step 2: Let the mixture steep for 10 to 15 minutes, then strain out solids and cool completely.
  3. Step 3: Fill a rocks glass with large ice cubes and set aside.
  4. Step 4: Add ice to the cocktail shaker until it is half full.
  5. Step 5: Measure and pour 1.5 ounces peaty Scotch, 0.5 ounces honey ginger syrup, and 0.75 ounces fresh lemon juice into the shaker.
  6. Step 6: Seal the shaker and shake vigorously for 10 to 15 seconds until frosty.
  7. Step 7: Strain the mixture into the prepared rocks glass over fresh ice.
  8. Step 8: Pour 0.25 ounces of Islay Scotch over the back of a barspoon to float on top.
  9. Step 9: Garnish with a fresh ginger slice or lemon peel and serve immediately.

Notes

Store leftover honey ginger syrup in the refrigerator for up to two weeks. Use fresh lemon juice and quality Scotch for best results.