If you’re feeling down, people will often advise you to turn to a hot toddy, a comforting and warming winter classic that’s supposed to help you feel better when you’re sick. But modern bartending has its own remedies, like the iconic Penicillin cocktail, which brings together traditional cold-beating ingredients of ginger, lemon, honey, and whisky.
How to make a Penicillin
By Sam Ross, Bartender at Milk & Honey
Ingredients:
- 2 ounces blended Scotch
- 3/4 ounce honey-ginger syrup*
- 3/4 ounce Fresh Lemon Juice
- 1/4 ounce Islay Single Malt Scotch
Method:
- Combine blended Scotch, honey-ginger syrup, and lemon juice in a cocktail shaker with ice and shake vigorously
- Strain into a double old-fashioned glass over fresh ice
- Float the Islay Scotch on the top of the drink by pouring over the back of a bar spoon
For the honey-ginger syrup
- Combine 1 cup water with 1 cup honey and a 6-inch knob of ginger, peeled and diced.
- Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Steep overnight, then strain out solids and store in a sealed container for up to one month.
What you need to know
A modern classic, the Penicillin was invented by Australian bartender Sam Ross at Milk & Honey, the Lower East Side speakeasy that helped propel the cocktail revolution of the early aughts. Like all drinks that outlive the bars they were invented in, the Penicillin builds on a simple cocktail formula — the whiskey sour– with a couple of thoughtful tweaks that make it greater than the sum of its parts. The memorable name doesn’t hurt, either.
Instead of American whiskey, Ross wanted to add a Scotch cocktail to the list, and he doubled down on the drink’s medicinal theme with a cold-curing combo of ginger, honey, and lemon. As a final touch, he floated a quarter-ounce of heavily peated Islay Scotch on top of the finished drink, ensuring every sip would begin with a warming, smoky aroma.
The magic of this drink is that it gets such bold ingredients to play nice with one another. Ginger and Islay Scotch would overpower a lesser cocktail, but their delicate balance here means that there’s no room for compromise. The spicy bite of fresh ginger can’t be faked, so do yourself a favor and take the time to make the real thing (it takes ten minutes, and you can drink your Scotch while you wait). And while the blended Scotch for the base might not play an essential role in the final product’s flavor, don’t skimp on the Single Malt. It’ll elevate your Penicillin from good to great, plus it’s one of the best whiskeys to have on hand in case of an emergency, medical or otherwise.
What’s the difference between the Gold Rush and Penicillin cocktails?
Experienced cocktail drinkers might notice similarities between the Penicillin and the Gold Rush, another cocktail from the iconic Milk & Honey bar. Both are variations on a sour formula, but while the Gold Rush uses bourbon, the Penicillin uses Scotch. That gives the Gold Rush a lighter, sweeter flavor, while the Penicillin tends to be heavier and moodier, with more of a strong smokey flavor. The Gold Rush also traditionally uses just honey syrup and lemon juice, while the Penicillin uses a honey-ginger syrup in addition to lemon juice. The tang of the ginger helps add to the richer, moodier flavors of the Penicillin.
As for which drink you should try, why not both? But if you have to pick just one, if you’re a regular bourbon drinker then opt for the Gold Rush, and if you prefer a Scotch then go for the Penicillin. Alternatively, the Gold Rush makes for a nice light summer cocktail, while the Penicillin is ideal for warming you on a cold winter’s night.
