Penicillin

In creating the drink, Ross decided to riff on the Gold Rush, another Milk & Honey original, that features bourbon, lemon juice and honey. He skipped the bourbon and instead opted to mix blended scotch with fresh lemon and a homemade honey-ginger syrup, which added sweetness and the classic bite of ginger. Ross then added a float of peaty scotch from Islay, an island known for producing smoky whiskies.

The blended scotch, lemon and sweetened syrup create balance in the drink, similar to that which you’ll find in a Whiskey Sour. The Penicillin is sweet, tart, spicy and delicious, garnished with a welcome snack of candied ginger. But that topper of Islay scotch is the genius behind the cocktail, keeping the spirit’s smoky aromatics front and center with each sip. As such, Ross prefers to serve the drink without a straw—so you don’t miss a single note.

• 2 ounces blended scotch
• 3/4 ounce lemon juice, freshly squeezed
• 3/4 ounce honey-ginger syrup*
• 1/4 ounce Islay single malt scotch
• Garnish: candied ginger

1. Add the blended scotch, lemon juice and syrup into a shaker with ice, and shake until well-chilled.
2. Strain into a rocks glass over fresh ice.
3. Top with the Islay single malt scotch.
4. Garnish with a piece of candied ginger.

A useful guide turns confusion into a repeatable process. Penicillin should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Penicillin.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Penicillin consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Penicillin
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish

Keep a small notebook or phone note labelled Penicillin. Record ice type, shake or stir time, and garnish. After a few sessions you will see which choices make Penicillin taste sharper, softer, or longer on the finish. That personal dataset beats generic advice and keeps your home bar improving every week.

Responsible serving still matters: offer water beside every round, measure pours, and plan transport before the first toast. Great hospitality is part technique, part care.

Keep a small notebook or phone note labelled Penicillin. Record ice type, shake or stir time, and garnish. After a few sessions you will see which choices make Penicillin taste sharper, softer, or longer on the finish. That personal dataset beats generic advice and keeps your home bar improving every week.

Responsible serving still matters: offer water beside every round, measure pours, and plan transport before the first toast. Great hospitality is part technique, part care.