Penicillin Cocktail


For the Honey-Ginger Syrup (makes about 1 1/2 cups)

  • 1 cup honey
  • 1 (6-inch) piece ginger, peeled and thinly sliced

For the Cocktail

  • 2 oz. blended scotch
  • 34 oz. fresh lemon juice
  • 34 oz. honey-ginger syrup
  • 12 oz. Islay single malt scotch, preferably Laphroaig 10 Year
  • Candied ginger, to garnish

Created by New York bartender Sam Ross in 2005, this heady concoction of scotch, honey-ginger syrup, and fresh lemon juice is something of a cure-all—hence the name. Like a deliciously smoky, chilled version of a toddy, the drink first delivers an assertive whiff of peat and brine—thanks to a floater of Islay scotch—that gradually gives way to something altogether more subtle and sweet.

What You Will Need


Step 1

Make the honey-ginger syrup: Combine honey, ginger, and 1 cup water in a 2-qt. saucepan over high; boil. Reduce heat to medium and simmer 5 minutes; chill overnight, then strain, discarding solids.

Step 2

Make the cocktail: Combine blended scotch, lemon juice, and syrup in a cocktail shaker filled with ice; shake vigorously and strain into a rocks glass with one large ice cube. Top with Laphroaig and garnish with candied ginger, if you like.

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