Penicillin

The Penicillin has a smoky, citrusy, sweet, warming flavor profile. The Penicillin was invented by bartender Sam Ross at Milk & Honey in New York in 2005 and has been called the most important modern cocktail. It combines blended Scotch with honey-ginger syrup and lemon, then crowns the drink with a float of smoky Islay Scotch. The result is a layered, warming cocktail that genuinely tastes like the cure for whatever ails you.

A Penicillin requires 3 ingredients: Scotch Whisky, Fresh Lemon Juice, Honey Syrup.

A Penicillin takes about 5 minutes to prepare and is considered medium difficulty.

A Penicillin is traditionally served in a Rocks glass, garnished with Candied ginger.

Yes, you can make a mocktail version of the Penicillin by substituting the spirits with non-alcoholic alternatives such as seedlip, non-alcoholic distilled spirits, or flavored syrups and juices that mimic the original flavor profile.

The Penicillin was born in 2005 at Milk & Honey, the legendary New York speakeasy that helped launch the modern craft cocktail movement. Created by bartender Sam Ross, this drink emerged during an era when bartenders were reimagining classic cocktail structures with contemporary techniques and ingredients. Ross drew inspiration from the Gold Rush cocktail and the Whiskey Sour, but his genius lay in adding the honey-ginger syrup base and the dramatic Islay Scotch float. The cocktail's name wasn't chosen lightly—like its medical namesake, it was designed to cure what ails you, particularly during cold winter months. The drink's impact was immediate and lasting. Within a decade, it had become a modern classic, appearing on cocktail menus worldwide and inspiring countless variations. The Penicillin's success helped establish the template for modern cocktail creation: taking classic structures and elevating them with quality ingredients, balanced flavors, and innovative presentation techniques.