Penicillin

A modern classic — smoky scotch meets honey and ginger.

Ingredients

• 2 oz Blended Scotch
• 0.75 oz fresh Lemon juice
• 0.75 oz Honey-Ginger Syrup (recipe below)
• 0.25 oz Islay Scotch (for float)

Instructions

1. Combine blended scotch, lemon juice, and honey-ginger syrup in a shaker with ice.
2. Shake vigorously for 10–15 seconds.
3. Strain into a rocks glass over fresh ice.
4. Float the Islay scotch on top by pouring slowly over the back of a spoon.
5. Garnish with a piece of candied ginger, optional.

Tips

• Use a softer, fruit-forward blended scotch as the base.
• The Islay float is what makes the drink — don't skip it.

Notes

Created by Sam Ross at Milk & Honey, NYC, in 2005. The combination of honey-ginger syrup and a smoky float is the modern blueprint for layered sours.

Honey-Ginger Syrup

• 1 cup honey
• 6 slices fresh ginger
• 1 cup hot water

Combine the honey, ginger, and hot water in a jar. Stir to dissolve, then steep for 30 minutes. Strain out the ginger. Keeps refrigerated for two weeks.