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Penicillin Cocktail Drink

Penicillin Cocktail Recipe Card

Gavin Wrigley Written by Gavin Wrigley
Try our simple Penicillin Cocktail recipe, where Scotch meets a burst of lemon and the sweet warmth of honey-ginger syrup.
Prep time: 1 minute
Mixing time: 2 minutes
Servings: 1
Calories: 212

Ingredients
 

  • 2 oz Blended Scotch whisky
  • ¾ oz fresh lemon juice
  • ¾ oz honey-ginger syrup
  • ¼ oz Islay single malt Scotch
  • Ice cubes
  • Candied ginger or lemon twist - for garnish, optional

Equipment

  • Rocks Glass
  • Measuring Jigger
  • Cocktail Shaker
  • Strainer

Instructions

  • Prep Glass: Fill your rocks glass with ice cubes to chill.
  • Combine Ingredients: In the cocktail shaker, combine ¾ oz fresh lemon juice, ¾ oz honey-ginger syrup, and 2 oz Blended Scotch whisky.
  • Shake: Fill the shaker with ice and shake it well until the mixture is sufficiently chilled.
  • Strain: Replace the ice in your rock glass with fresh ice cubes and strain the shaken mixture.
  • Float the Scotch: Gently pour ¼ oz Islay single malt Scotch that it floats atop the drink.
  • Garnish: Add candied ginger or a lemon twist to the glass for garnish.
  • Serve: Enjoy your Penicillin Cocktail right away. Cheers!

Notes

Substitutes:

If you don't have Scotch or want a different flavor profile, consider using bourbon or rye whiskey. They alter the taste but create an interesting twist. I've tried a drop of liquid smoke or a smoked sea salt rim on the glass for a smoky undertone without Islay Scotch. As for the honey-ginger syrup, a simple ginger syrup or even a dash of ginger liqueur combined with honey syrup can do the trick if you're in a pinch.

Making a Pitcher of Penicillin Cocktail:

  • Scale: To create a pitcher serving 8 people, multiply all the ingredients by 8. That's 16 oz of blended Scotch, 6 oz of lemon juice, 6 oz of honey-ginger syrup, and 2 oz of Islay Scotch.
  • Mix: In a large pitcher, combine the blended Scotch, lemon juice, and honey-ginger syrup. Stir thoroughly.
  • Serve: Serve the mixture into ice-filled rocks glasses, float the Islay Scotch on top, garnish as desired, and serve immediately.

Making it Non-Alcoholic:

For a non-alcoholic version, I recommend using non-alcoholic whisky alternatives available in the market for the Scotch. They don't replicate the flavor perfectly but can offer a similar complexity. Instead of Islay Scotch, you might use a few drops of smoky tea (like Lapsang Souchong) to introduce that signature smokiness. Follow the rest of the recipe as is, substituting only these components.

Making it Vegan:

Honey is not vegan, so for a vegan Penicillin, I substitute the honey in the honey-ginger syrup with agave nectar or a vegan honey alternative, which are plant-based and have a similar sweetness profile. The rest of the cocktail is typically vegan, but it's always good practice to check the labels of your spirits to ensure they're free of animal products.