The Penicillin is a wonderful Scotch drink that tastes like a vintage classic – but it’s really a 2011 invention, from genius bartender Sam Ross.
Most of the Scotch used in the drink should be a mild blended variety, but the little splash at the end should be the biggest, peatiest Scotch you can get your hands on, like a Laphroaig 10-Year.
- 2 parts blended Scotch or Japanese whisky
- ¾ part Lemon juice
- 2 tsp Honey syrup
- 2 tsp Ginger syrup
- ¼ part peaty Scotch
Shake everything (except the small amount of peaty scotch) with ice. Strain into a short, ice-filled glass.
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- Penicillin at Imbibe magazine