Penicillin Cocktail

Two glasses on the table, on one a board with ginger root and sliced dried lemons

This three-ingredient Scotch cocktail is delicious, refreshing, and restorative! Try it and see how well-balanced it is.

Course Cocktail

Cuisine Scottish

Keyword penicillin cocktail, scotch cocktail

Prep Time 5

Making the syrup 40

Total Time 45

Servings cocktails

Calories 185kcal

Author Elaine Benoit

Equipment

cocktail shaker
measuring glass
small saucepan
muddler
2 double old fashioned glasses (or rocks glasses)

Ingredients

4 ounces scotch whiskey (blended)
1.5 ounces lemon juice (freshly squeezed)
1 ounce honey-ginger syrup (see notes on how to make it)

Garnish

2 wheels dehydrated lemon slices (or lemon twists - or candied ginger)

Instructions

Get a cocktail shaker and fill it halfway with ice. Get a measuring glass and glassware.
Add scotch, lemon juice, and honey syrup.
4 ounces scotch whiskey, 1.5 ounces lemon juice, 1 ounce honey-ginger syrup
Add fresh ice to the glassware. Place the lid on the shaker and shake vigorously for at least 10 seconds. Strain, divide, and pour the drink between the two glasses
Add the garnish of your choice.
2 wheels dehydrated lemon slices
Sip, smile, and enjoy.

Notes

You can make the honey-ginger syrup earlier in the day or even a few days before.
Here's how:

Add equal parts of water and honey in a saucepan. Also, peel and slice a piece of ginger. I used 1/4 cup water, honey, and an inch-long piece of ginger. Turn the heat under the saucepan to medium heat, and once the honey has melted and the mixture is at a light boil, lower it to a simmer and cook for 10 minutes.

Remove from the heat, take a muddler, and muddle the ginger. Set aside to cool. You can let it cool in the refrigerator if you like.

Helpful tips

I don't have a lot of scotch lovers in my family or friend base, so I only have a blended scotch in my stash. Usually, this cocktail uses both the blended and Islay single malt. I didn't want to buy the single malt as it would sit in my liquor cabinet for decades. This cocktail is delicious with and without it.

With that said, use high-quality Scotch whiskey for both the blended and the smoky Islay single malt components. The quality of the Scotch will significantly influence the flavor of the cocktail.

The key to a great Penicillin cocktail is the balance between the sweet, sour, spicy, and smoky flavors. Start with the recipe's standard measurements, but don't hesitate to adjust the amounts of lemon juice, honey-ginger syrup, and Scotch to suit your taste.

Make your honey-ginger syrup for the best flavor. Combine equal parts honey and hot water, then add freshly grated or sliced ginger. Bring it to a boil before allowing it to simmer for at least 10 minutes. Before I strain out the ginger, I take a muddler and muddle the ginger in the syrup. This syrup should be stored in the refrigerator for future use.

When serving this cocktail, a large ice cube in the glass looks impressive and keeps the drink cold longer without watering it down too quickly.

Although I'm not adding Islay scotch to this cocktail, if you do - instead of mixing it in, float the Islay Scotch on top of the cocktail after pouring it into the glass. This method preserves the smoky aroma and flavor, greeting the drinker with every sip.

Serve the Penicillin in a rocks glass for a classic look and to concentrate the drink's aromas, enhancing the overall tasting experience. I also used this gorgeous whiskey mixer glass from GlenCairn.

I used a dehydrated lemon slice as a garnish, but I've also used a slice of candied ginger or a lemon twist. Any of them will add an extra touch of flavor and elegance to the presentation.

Once you're comfortable with the basic recipe, feel free to experiment. Some bartenders add a bit of an herbal liqueur or use different types of honey to add depth.

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