New York City, United States · 2005

Penicillin

A smoky, spicy twist on a whiskey sour that uses fresh ginger and a float of Islay scotch to completely change the game.

smokyspicywhiskeygingerhoneycitrusscotchpeatywarmingsour

ABV

Difficulty

Overview

What this drink is like

The first sip hits you with campfire smoke and sharp ginger heat, which quickly melts into rich, sweet malt and tart lemon. The middle is warming and spicy, while the finish lingers with a long, dry, smoky sweetness.

Who will like it

For people who like whiskey sours but want something bolder, spicier, and with a heavy dose of smoke.

When to drink

This is a cold-weather cocktail—order it when you want something warming to cut through the chill.

Ordering tip

Ask for extra Islay scotch on top if you really love smoke, or ask them to shake the smoky scotch in if you want it integrated rather than floating.

Ice: Large CubeTemp: ColdCost: $3–$6Glass: Old FashionedBatch-friendlyHome bar friendly

Flavor

Taste profile

This drink starts with a punch of smoke and ginger heat that wakes you up, then settles into a comfortable sweet-and-sour whiskey groove. The honey rounds out the sharp edges of the lemon and ginger, while the blended scotch gives it a solid, malty backbone. Every sip changes a little as the smoky float mixes down into the drink.

Finish: The finish runs long and warming, with dry peat smoke and lingering ginger heat.

Primary tastes

smokysourspicysweet

Secondary

earthyherbal

Aroma

campfire smokefresh gingerlemon zestmalted barley

Bitternesslow to moderate bitterness
A slight bitter edge from the ginger and scotch, but it stays in the background.
Sweetnessmoderately sweet
The honey syrup gives it a rich sweetness that stands up to the lemon and smoke.
Sournessmoderately sour
Fresh lemon juice cuts through the sweetness and keeps the drink sharp.
Strengthstrong
Mostly scotch with a proof-boosting float, so it definitely hits like a whiskey drink.
Refreshingmoderately refreshing
The citrus and ice help, but the heavy malt and smoke make it more of a sipper.
Smokinessvery smoky
The Islay scotch float delivers a massive hit of campfire smoke right to your nose.
Creaminesslight body
Shaking gives it a slightly thicker texture, but there's no dairy or egg white.
Complexityhighly complex
The ginger heat, honey sweetness, malt depth, and smoky float all pull in different directions.

Recipe

Make it at home

Shaken · Old Fashioned · equal parts on Blended Scotch Whisky. A solid, affordable blend like Famous Grouse or Teacher's works best

Before you start

Make your honey-ginger syrup first if you don't have it—steep sliced ginger in hot water, then mix with an equal amount of honey and strain. Chill your glass in the freezer if you have room.

Ingredients

Blended Scotch WhiskyBase SpiritA solid, affordable blend like Famous Grouse or Teacher's works best60ml
Fresh Lemon JuiceJuice22.5ml
Honey-Ginger SyrupSyrupMade by steeping peeled, sliced ginger in equal parts honey and hot water22.5ml
Islay Single Malt Scotch WhiskyBase SpiritLaphroaig or Ardbeg; poured over the top as a float7.5ml
Candied GingerGarnish1 piece

Garnish: Candied Ginger

Tools

Cocktail Shaker · Shaking
To chill and combine the scotch, juice, and syrup
At home: A large mason jar with a tight lid
Jigger · Measuring
To measure the scotch, juice, and syrup accurately
At home: A measuring shot glass
Hawthorne Strainer · Straining
To keep the ice out of the glass when pouring
At home: A slotted spoon or fine mesh sieve
Barspoon · Garnish
To gently float the Islay scotch on top of the drink
At home: A small spoon turned upside down
Old Fashioned Glass · Serving
To serve the drink over a large ice cube
At home: Any short, sturdy glass

Steps

1
Add 60ml blended scotch, 22.5ml fresh lemon juice, and 22.5ml honey-ginger syrup into your shaker. Don't add the Islay scotch yet—that comes later.
!Adding the Islay scotch into the shaker instead of floating it later
2
Fill the shaker about two-thirds full with ice, seal it, and shake hard for about 10 seconds. You want the outside of the shaker to frost over and feel very cold to the touch.
~10s
!Shaking too gently, which leaves the drink warm and doesn't properly mix the honey syrup
3
Pop the shaker open, fit the Hawthorne strainer over the top, and pour the drink into a rocks glass holding one large ice cube. The liquid should come up to just below the rim of the cube.
!Pouring too fast and splashing the drink over the sides of the glass
4
Hold a barspoon upside down just above the surface of the drink, and slowly pour 7.5ml of Islay single malt scotch over the back of the spoon. This lets the smoky scotch rest on top rather than sinking to the bottom.
!Pouring the float too quickly, which makes the scotch mix into the drink instead of sitting on top
5
Drop a piece of candied ginger onto the top of the ice cube. Serve it right away while the float is still distinct and the drink is icy cold.

Serve

Serve it in a rocks glass over one large ice cube. The drink should look pale gold at the bottom with a distinct, slightly darker layer of scotch floating on top.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Blended Scotch Whisky

Blended Scotch WhiskyBourbon Whiskey
Match
Common availability
Blended Scotch Whisky → Bourbon Whiskey: Removes the malt flavor and makes the drink sweeter and less smoky overall.
Blended Scotch WhiskyIrish Whiskey
Match
Common availability
Blended Scotch Whisky → Irish Whiskey: Lighter and fruitier than scotch, losing the malt backbone but keeping the drink smooth.

Swap options for Islay Single Malt Scotch Whisky

Islay Single Malt Scotch WhiskyMezcal
Match
Specialty availability
Islay Single Malt Scotch Whisky → Mezcal: Swaps peat smoke for roasted agave smoke, making the drink earthier and slightly sweeter.

Swap options for Honey-Ginger Syrup

Honey-Ginger SyrupGinger Syrup and Bar Spoon of Honey
Match
Common availability
Honey-Ginger Syrup → Ginger Syrup and Bar Spoon of Honey: Achieves a similar flavor but can be harder to integrate evenly if the honey is cold.

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Similar cocktail

Gold Rush

The Penicillin adds fresh ginger spice and a smoky scotch float, while the Gold Rush is just scotch, honey, and lemon.

Match

The Gold Rush is a straightforward, rich sweet-and-sour scotch drink, while the Penicillin adds a sharp ginger bite and a lingering campfire smoke aroma.

In common: Whiskey sour structure, Honey sweetness, Citrus tartness

Ingredients

Both share

Blended Scotch Whisky, Fresh Lemon Juice, Honey

Only in Penicillin

Ginger, Islay Single Malt Scotch Whisky

Penicillin builds on the Gold Rush by adding ginger to the syrup and a smoky scotch float on top.

Flavor

Shared flavors

Sweet and sour whiskey base, Rich honey mouthfeel, Malty scotch notes

How Gold Rush differs

Spicier, Smokier, More complex finish

View recipe & details →

Similar cocktail

Whiskey Sour

The Whiskey Sour uses bourbon or rye with simple syrup, while the Penicillin uses scotch with honey-ginger syrup and a smoky float.

Match

A Whiskey Sour is cleaner and more straightforward with vanilla notes from the bourbon, whereas the Penicillin is heavier, spicier, and dominated by smoke and malt.

In common: Sour family structure, Shaken, Citrus and spirit driven

Ingredients

Both share

Fresh Lemon Juice

Only in Penicillin

Blended Scotch Whisky, Islay Single Malt Scotch Whisky, Honey-Ginger Syrup

Only in Whiskey Sour

Bourbon Whiskey, Simple Syrup, Egg White

The base spirit and sweetener are completely different, shifting the flavor from a classic American sour to a smoky, spicy Scottish variation.

Flavor

Shared flavors

Tart lemon bite, Balanced sweetness, Whiskey warmth

How Whiskey Sour differs

Smokier, Spicier, No egg white texture, Maltier

View recipe & details →

Similar cocktail

Blood and Sand

Blood and Sand uses equal parts scotch, cherry liqueur, vermouth, and orange juice, making it fruity and complex rather than spicy and smoky.

Match

Blood and Sand is a fruitier, richer drink with cherry and orange notes, while the Penicillin is sharper, spicier, and defined by its smoky float.

In common: Scotch-based, Complex flavor profile, Served up or on the rocks

Ingredients

Both share

Blended Scotch Whisky

Only in Penicillin

Fresh Lemon Juice, Honey-Ginger Syrup, Islay Single Malt Scotch Whisky

Only in Blood and Sand

Cherry Heering, Sweet Vermouth, Orange Juice

Both use blended scotch as the base, but the modifiers take them in entirely different directions—one spicy and smoky, the other fruity and cherry-driven.

Flavor

Shared flavors

Malty scotch backbone, Slight sweetness

How Blood and Sand differs

Fruity instead of spicy, Cherry notes instead of smoke, Lower acidity

View recipe & details →

History

Origin

Sam Ross created the Penicillin in 2005 at Milk & Honey in New York City. He built it as a smoky, ginger-spiced variation on a whiskey sour, using a float of Islay scotch to give it a medicinal quality that inspired the name.

Creator: Sam Ross
Era: 2000s
IBA: New Era Drinks
Data version: IBA New Era Drinks
Confidence

The IBA specifies 60ml blended scotch, 22.5ml honey-ginger syrup, 22.5ml lemon juice, and 7.5ml Islay scotch. Some older recipes use slightly different ratios, but this is the standard.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

Use a cheap blended scotch for the base and save the good single malt for the float.
Make a big batch of honey-ginger syrup and keep it in the fridge for up to two weeks.
If you don't have candied ginger, a thin slice of fresh ginger works as a garnish.

Avoid

Common mistakes

Don't shake the Islay scotch, or you'll lose the distinct smoky layer on top.
Don't use a heavily peated scotch for the base, or the drink will taste like an ashtray.
Don't skip straining out the ginger pieces if you make your own syrup.