A Penicillin cocktail in a rocks glass with a candied ginger garnish.

Penicillin
Cocktail Recipe

Citrus
Smoky
Honeyed

The Penicillin cocktail is a modern classic known for its bold balance of smoky, spicy, and citrusy flavors. Created in the mid-2000s, it combines blended Scotch whisky, fresh lemon juice, and a honey-ginger syrup, then finishes with a float of smoky Islay Scotch for extra depth. The result is a layered, warming cocktail that feels both balanced and complex.

Ingredients

Number of servings

01

Equipment

  • Rocks glass
  • Cocktail shaker
  • Cocktail strainer
  • Spoon

Bartender tip: Use fresh ginger to make your syrup to give the Penicillin it's signature spicy kick and bright aroma.

Whisky being poured into a cocktail shaker with a jigger
Method
STEP 01
Syrup
To make the honey-ginger syrup, add 200ml/7oz runny honey, 200ml/7oz water and 75g fresh ginger to a saucepan and heat. Gently simmer for 15-20 minutes, then strain and cool. It can be stored in the fridge for 2 weeks
STEP 02
Pour
Add the blended whisky, juice and syrup to a cocktail shaker filled with ice
STEP 03
Shake
Shake until the surface of the shaker feels cold
STEP 04
Strain
Strain the mixture into a rocks glass filled with ice
STEP 05
Float
Float the peated Scotch whisky into the glass - this involves gently pouring the whisky over the back of a spoon so that it rests on the surface of the drink
STEP 06
Garnish
Garnish with a slice of candied or fresh ginger peel

Created in the early 2000s, the Penicillin proves that a modern cocktail can feel timeless - blending Scotch, honey, ginger, and smoke into something instantly familiar.

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