Penicillin Drink Recipe: Smoky Whisky Cocktail with Honey and Ginger

The Penicillin is a modern classic cocktail made with blended Scotch whisky, fresh lemon juice, honey-ginger syrup, and a float of smoky Islay Scotch. Created by bartender Sam Ross in 2005, it takes about 10 minutes to prepare, contains roughly 198 calories per serving, and has an ABV near 18.5%.

If you’ve ever ordered a whisky sour and wished it had a little more personality, the Penicillin is the cocktail you’ve been missing. It’s smoky, sweet, spicy, and bright all at once, and despite its slightly intimidating reputation on craft cocktail menus, it’s genuinely simple to make at home once you understand the components.

What Is a Penicillin Drink?

A Penicillin drink is a modern classic cocktail that combines blended Scotch whisky, lemon juice, and homemade honey-ginger syrup, finished with a float of peaty Islay Scotch. Bartender Sam Ross created it in 2005 at Milk & Honey in New York City as a riff on the Gold Rush cocktail, naming it after the soothing, “cure-all” feel of its honey and ginger notes.

The Story Behind the Name

Ross wasn’t claiming any actual medicinal benefits, he was poking fun at how the drink’s warming combination of honey, lemon, and ginger resembles a hot toddy you’d sip while fighting a cold. The name stuck, and so did the cocktail. It quickly became a fixture on bar menus worldwide and is now recognized by the International Bartenders Association (IBA) as an official modern classic. According to McMann & Tate Cocktail Co., it ranked as the 11th most ordered cocktail at bars globally in 2024.

Penicillin Drink Ingredient List

Every version of the Penicillin builds on the same four core components. Here’s what each one contributes:

• Blended Scotch whisky (2 oz): Forms the smooth, approachable base. Monkey Shoulder, Famous Grouse, and Dewar’s are all solid, budget-friendly picks in the 20–30 range.
• Fresh lemon juice (¾ oz): Adds the tart, bright backbone that balances the sweetness.
• Honey-ginger syrup (¾ oz): The signature ingredient. Honey simple syrup infused with fresh ginger delivers warmth and gentle spice.
• Islay single malt Scotch (¼ oz, floated): A small pour of peaty Scotch, like Laphroaig, adds a bold smoky aroma without overwhelming the drink.
• Garnish: Candied ginger or a twisted lemon peel.

Penicillin Drink Original Recipe

This is the recipe most closely tied to Sam Ross’s original build, still served in craft bars today.

Instructions

1. Peel one long strip of lemon peel and set aside for garnish. Juice the lemon until you have ¾ oz.
2. Add the lemon juice, blended Scotch, and honey-ginger syrup to a cocktail shaker filled with ice.
3. Shake vigorously for about 30 seconds, until the shaker feels ice-cold.
4. Strain into a rocks glass filled with fresh ice.
5. Float the Islay Scotch on top by pouring it slowly over the back of a bar spoon.
6. Twist the lemon peel over the drink to release its oils, then garnish with the peel or a piece of candied ginger.

How Do You Make the Honey-Ginger Syrup?

The honey-ginger syrup is what separates the Penicillin from a standard whisky sour, and it’s easy to make ahead of time.

Ingredients:

• 1 (2-inch) piece of fresh ginger, sliced into thirds (no need to peel)
• ½ cup honey
• ½ cup water
• 1 pinch kosher salt

Instructions:

1. Combine the ginger, honey, water, and salt in a small saucepan. Bring to a boil over medium-high heat.
2. Remove from heat and let cool until warm.
3. Cover and refrigerate until cold, ideally overnight, to let the ginger flavor fully infuse.
4. Strain out the ginger before using. The syrup keeps in an airtight container in the fridge for up to one week.

Is the Penicillin Drink Recipe Easy to Make at Home?

Yes, the Penicillin is easy to make once you have the honey-ginger syrup on hand. It only requires a shaker, a strainer, and basic measuring, with no specialty bar tools needed. The only step that takes planning ahead is infusing the syrup, which benefits from resting overnight in the fridge.

If you’re short on time, you can simmer the syrup for just 10 minutes instead of refrigerating it overnight. The flavor will be slightly milder, but still delicious.

What Are the Best Penicillin Variations?

Once you’ve nailed the original, these riffs are worth trying:

• Mezcal Penicillin: Swap the blended Scotch and Islay float for smoky mezcal for an entirely different smoke profile.
• Spritzy Penicillin: Top with ginger beer or club soda for a lighter, fizzier pour.
• Smoke-free Penicillin: Skip the Islay Scotch float for a brighter, less intense flavor.
• Warm Penicillin: Combine the ingredients in a heatproof mug with ½ cup hot water for a cold-weather version that drinks like a cocktail-toddy hybrid.
• Bourbon Penicillin: Some bars, including Maker’s Mark, swap blended Scotch for bourbon, keeping the Islay float for smoke.

What Can You Do With Leftover Honey-Ginger Syrup?

A single batch makes more than you’ll need for one drink, so don’t let the extra go to waste:

• Stir a spoonful into hot tea for a soothing, naturally sweetened drink.
• Whisk a few teaspoons into a lemon vinaigrette for salads.
• Brush it over warm cakes straight out of the oven to add moisture and flavor.
• Use it in marinades or glazes for roasted vegetables.

Common Mistakes to Avoid

• Over-pouring the Islay float. A little goes a long way. Too much peaty Scotch will overpower the honey and lemon.
• Skipping the syrup infusion time. Rushing the ginger steeping step results in a flat, underpowered syrup.
• Using bottled lemon juice. Fresh juice makes a noticeable difference in brightness and balance.
• Not double-straining. Fine-straining removes small ginger bits and keeps the texture smooth.

Frequently Asked Questions

How many calories are in a Penicillin cocktail?
A standard Penicillin has approximately 198 calories per serving, based on a four-serving batch of the full recipe, according to The Kitchn.

What is the ABV of a Penicillin drink?
The Penicillin has an ABV of roughly 18.5%, making it a strong, spirit-forward cocktail compared to lighter highballs or spritzes.

Can I make the honey-ginger syrup ahead of time?
Yes. The syrup can be refrigerated in an airtight container for up to one week, making it easy to prep cocktails in advance for parties.

What Scotch works best in a Penicillin?
A smooth blended Scotch like Monkey Shoulder, Famous Grouse, or Dewar’s works well as the base, while Laphroaig is the most common choice for the smoky Islay float.

Is the Penicillin cocktail always served cold?
Traditionally yes, it’s shaken with ice and served over fresh ice in a rocks glass, though a warm variation exists for colder months.

Who invented the Penicillin cocktail?
Bartender Sam Ross created the Penicillin in 2005 at Milk & Honey in New York City, basing it on the classic Gold Rush cocktail.

Can I make a non-alcoholic version of the Penicillin?
You can approximate the flavor by combining lemon juice, honey-ginger syrup, and a splash of smoky black tea or non-alcoholic whisky alternative, though it won’t fully replicate the original’s smokiness.

How long does a mixed Penicillin last once poured?
Like most shaken cocktails, it’s best enjoyed immediately after mixing, as dilution from the ice changes the balance within 15–20 minutes.

What glass should I use for a Penicillin?
A rocks or old-fashioned glass is standard, allowing room for ice and letting the smoky aroma from the Islay float reach the drinker first.

Can I substitute the Islay Scotch?
If you don’t have an Islay Scotch, a different peated whisky will work, though the smoky intensity may vary depending on the brand.