At first glance, this Scotch-based cocktail might seem like it's been around forever—smoky, spicy and bright, the kind of complex beverage you can imagine being poured in a 1950s noir film. But the Penicillin is actually much younger than that, invented only in 2005. And today, it's still winning fans thanks to its old soul.
Courtesy Jeanette Donnarumma
For more on the story behind my new favorite adult winter beverage, I spoke with Sam Ross, the award-winning bartender who created the Penicillin (along with another hit drink, the Paper Plane) while working at the pioneering New York City cocktail bar Milk & Honey in the early aughts. Ross gave Parade an expert breakdown of what makes this drink work, plus all the tips you need to shake up the perfect Penicillin for your next happy hour.
The Penicillin is a shaken cocktail that combines Scotch whisky, fresh lemon juice and honey-ginger syrup, all finished with a float of smoky Scotch whisky. Says Ross, who today is the co-owner of the cocktail bar Attaboy: "The Penicillin is nuanced and intricate enough to satisfy the staunchest of whisky drinkers, but its light citrus, spicy ginger and rich honey notes allow for a non-whisky drinker to enjoy one—and probably a second one too."
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From there—helped along by the early-2000s rise of social media—the Penicillin spread quickly. “This was the start of when bartenders could share recipes with other bartenders in different cities and countries very easily,” Ross explains. Consulting work followed, carrying the Penicillin west to Los Angeles, San Diego and beyond just as the craft cocktail scene was beginning to boom.
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Ingredients Needed To Make a Penicillin Cocktail
Courtesy Jeanette Donnarumma
¾ oz. fresh lemon juice¾ oz. honey-ginger syrup (see recipe below)2 oz. of a basic, not-too-fancy blended Scotch whisky, like Monkey Shoulder or The Famous Grouse¼ oz. of a bold, smoky Scotch whisky, like Compass Box Peat Monster, Laphroaig 10, or any strongly peated Scotch whisky distilled on the island of IslayLemon peel and/or candied ginger for garnish, if desired
Honey-ginger syrup recipe: Boil 1 cup of water in a small saucepan. Add 1 cup honey, stirring until heated through and fully combined. Remove from heat. Stir in 4 tablespoons peeled, roughly chopped fresh ginger and allow the mixture to cool. Strain syrup into a clean airtight container and store in the refrigerator for up to two weeks.
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How To Make a Penicillin Cocktail
Courtesy Jeanette Donnarumma
In a shaker filled with ice cubes, combine your not-too-fancy blended Scotch, lemon juice and honey-ginger syrup. Cover and shake vigorously until the mixture is very cold.
Courtesy Jeanette Donnarumma
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My Honest Thoughts About the Penicillin Cocktail
Courtesy Jeanette Donnarumma
For me, the ginger hit first, followed by the honey to mellow out the Scotch base. Then the smokier Scotch drifted in with those cozy campfire notes. My Penicillin tasted thoughtfully composed rather than merely shaken together. It was a perfect drink to savor on a dark, chilly evening.
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"Fresh citrus is a must," Ross says. Bottled juice just doesn’t deliver the same brightness.
2. Supersize your ice
A chilled glass keeps the drink crisp and earns instant presentation points. As Ross puts it, “Big ice and frozen glassware are two easy things that raise your wow factor tremendously.”
4. Prep ahead
In the end, it’s easy to see why the Penicillin has earned a devoted following. Comforting, complex and surprisingly low-effort, it manages to feel both party-ready and perfectly suited to a solo winter sip—proof that great cocktails, like great hosts, don’t have to try too hard.
Source:
• Sam Ross, influential bartender and co-owner of Attaboy, a bar with locations in New York City and Nashville. Ross is also the inventor of the iconic Penicillin and Paper Plane cocktails.
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