Penicillin Cocktail Recipe | Home Bar Menu
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In the mid-2000s, Sam Ross created the Penicillin cocktail while working at the famous Milk & Honey bar in New York City. This cocktail is now served around the world. Ross riffed on the Gold Rush, mixing scotch with lemon and a homemade honey-ginger syrup, which added sweetness and ginger flavor.

Penicillin is a sweet, tart, spicy, and delicious drink, garnished with a light candy ginger snack. The blend of scotch, lemon, and sweetened syrup creates a balanced drink, similar to a Whiskey Sour.

For honey-ginger syrup: Combine 1 cup honey, 1 6-inch piece of peeled and thinly sliced ginger, and 1 cup water in a saucepan over high heat, and bring to a boil. Reduce heat to medium, and simmer for 5 minutes. Place in the refrigerator to steep overnight. Strain with cheesecloth.

Don't forget to see what other drinks you can make with the ingredients you already have in your bar.


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  1. Add the blended scotch, lemon juice, and syrup into a shaker with ice, and shake until well-chilled.
  2. Strain into a rocks glass over fresh ice and top with the Islay single malt scotch.
  3. Garnish with a piece of candied ginger(optional).

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