Sours · Whiskey · IBA official
Penicillin
Honey, ginger and lemon with Scotch and a smoky Islay float
Blended Scotch shaken with lemon and honey-ginger syrup, served over a big cube and topped with a float of smoky Islay whisky. Sweet, spicy and tart up front, with peat smoke rising from the glass at every sip. A soothing modern sour for cold evenings.
- Glass
- Rocks glass
- Ice
- One large cube
- Technique
- Shaken · Strained
- Difficulty
- Advanced
- Time
- 4 min
- Strength
- ≈ 19% ABV
Ingredients
- 60 mlBlended Scotch whisky2 oz
- 22.5 mlFresh lemon juice¾ oz
- 22.5 mlHoney-ginger syrup¾ oz
- 7.5 mlIslay single maltfloat¼ oz
- GarnishCandied ginger
≈ 141 ml served · 2.1 standard drinks
Substitutes: Fresh lime juice can stand in for Fresh lemon juice.
Method
- 1
Add the blended Scotch, lemon juice and honey-ginger syrup to a shaker.
- 2
Fill with ice and shake hard for 10–12 seconds.
- 3
Place a large ice cube in a rocks glass and strain the drink over it.
- 4
Float the Islay whisky on top by pouring it gently over the back of a bar spoon.
- 5
Garnish with candied ginger on a pick.
History
Created by Australian bartender Sam Ross at Milk & Honey in New York in 2005, as a riff on the Gold Rush, a house drink of bourbon, lemon and honey. It spread from bar to bar by word of mouth and became one of the most widely made modern classics.
- Origin
- New York, USA
- First recorded
- 2005
Bartender's notes
- Quick honey-ginger syrup: warm equal parts honey and water with plenty of sliced fresh ginger, steep for 20 minutes, then strain and cool.
- Don't stir after floating – the smoky aroma should reach the nose before the honey and lemon reach the tongue.
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