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  • The Rusty Bartender

Penicillin Cocktail

Whiskey , Honey & Lemon .It might as well be medicinal because it tastes so good

First served in the world famous bar Milk and Honey in 2005 the drink was created by New York bartender Sam Ross. Its name derives from the drug penicillin hinting to the medicinal properties of some of its ingredients , with suggested effects similar to that of a hot which is said to relieve the symptoms of cold and flu .

This is for all you scotch lovers out there . Even if your not a fan of scotch this cocktail mixes some strong flavours and makes the whiskey more palatable and forgiving!

Usually Scotches strong smokiness does not lend itself well to other flavours but when its mixed with the sweet warmth of ginger-honey syrup and the bite of lemon magic happens.

Honey - Ginger Syrup

Grab a saucepan.

Add half cup of honey.

Add half cup water.

Add a 3 inch piece of ginger which has been peeled and chopped

Bring to the boil and turn off the heat.

Let it cool.

Strain into a bottle.


Penicillin Ingredients

2 oz. Blended Scotch

3/4 oz. lemon juice

3/4 oz. honey - ginger syrup

1 Bar spoon of smoky Islay whiskey

They say a cocktail is a sum of its parts so in this cocktail use the best ingredients you have. For the blended scotch I used Dewars 12 year old blended scotch. For the bar spoon of Islay I used Laphroaig px cask .



Grab your shaker with ice and add all your ingredients except for the bar spoon of Islay. Shake until your tin is frosty.

Strain into rocks glass with ice .

Float the Islay whiskey on top .

Drink down and enjoy Rustys .

Remember to enjoy responsibly and drink better.

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