This easy Penicillin cocktail recipe comes to us from Greg of the Steve the Bartender channel. We love his style and easy presentation. Be sure to check out their other videos and subscribe to their channel here.

Step 1 – Add 60mL Blended Scotch Whisky into cocktail shaker

Step 2 – Add 22.5mL Fresh Lemon Juice

Step 3 – Add 22.5mL Honey-Ginger Syrup

Step 4 – Fill With Ice

Step 5 – Shake it

Step 6 – Strain it over fresh ice

Step 7 – Add 7.5mL Islay Whiskey

Step 7 – Garnish with skewered candied ginger

Easy Penicillin Cocktail Recipe Video

Video Transcript

Hi, welcome back to The Cocktail Blog. I’m Steve the Bartender, and today, I’m gonna show you how to make a penicillin. So the penicillin is a creation of Australian born bartender, Sam Ross. He’s tended the bar of well-known venues such as Milk & Honey, Pegu Club, and Attaboy. Sam has created a number of well-known modern classics and the penicillin is one of those. A smokey, spicy, and honey whisky-based cocktail. This has been on my list for literally 18 months. I haven’t had one for years, and it’s an amazing cocktail, so I’m just really surprised that I haven’t actually made the effort to go to the shop and buy a bottle of Islay whiskey. Finally, the day has come and it’s actually a decent investment. Here in Australia, a bottle of Laphroaig is $100, not cheap, so I bought myself a Glencairn glass as well so I can sit back tonight and enjoy a couple of whiskies. I’ll leave a link to these in the description below because these are awesome and if you’re a whiskey drinker, you have to have one of these.

So, the penicillin cocktail. This is a whiskey-based cocktail with a smokey whiskey float and it’s got ginger so it’s gonna add a little bit of spice and then honey to sweeten it up with that to balance out that citrus juice. So you wanna measure 60 mils or 2 ounces of your blended whiskey, blended Scotch whiskey. This particular one is Monkey Shoulder. Followed by 22.5 mils, or three-quarters of an ounce of fresh lemon juice.

And for the next couple of ingredients, I’m actually just gonna use the syrups. So I’ve got three-to-one honey syrup and the ginger syrup. The reason I’m using syrups is because, I’ll link to the video there, just a few days ago, I uploaded the essential syrups so I have them on hand ready to go. If you don’t have a ginger syrup and you don’t feel like making that much volume, then you can always muddle ginger instead. So if you’re going to muddle, just do three quarters of a shot of your honey syrup, but today I’m gonna divide that three-quarter shot between honey and ginger. I’ll leave all that information in the description below so it will all make sense.

So, 22.5 mils, or three-quarter ounce of your honey-ginger syrup. Then fill your cocktail shaker with ice and give it a good shake. Now strain it over fresh ice and finish it with your Islay whiskey which is gonna add a lot of smokiness to it. So, 7.5 mils, one quarter ounce. And for garnish, skewered candied ginger.

There you have the penicillin. Cheers. Definitely get that smokiness coming from that Laphroaig. Smells amazing, smells delicious. Just as I remember it. The honey isn’t overpowering, just balances out that citrus, which is really nice. You get a little bit of spice. If you use the fresh ginger, it’s obviously gonna be a little bit spicier. But all those flavors really complement each other. The citrus, the honey, the ginger, the smokiness. I love this drink.

Thanks for watching. Make sure you like and subscribe and I’ll see you soon for another cocktail video. Cheers.

Conversation / Tasting Notes

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