Penicillin Cocktail

In the world of mixology, the Penicillin Cocktail stands tall as a celebrated creation that blends art and science. This delightful drink is not just a tribute to the world-changing discovery of penicillin but also an intriguing combination of flavors that have captivated cocktail enthusiasts worldwide. Developed in the early 21st century, the Penicillin Cocktail has rapidly gained popularity, becoming a symbol of innovation and ingenuity in the craft of mixology.

The Penicillin Cocktail was invented in 2005 by Sam Ross, a renowned bartender, and mixologist from New York City, at the Milk & Honey bar. Ross was inspired by Alexander Fleming’s serendipitous discovery of penicillin in 1928 and named his creation after the life-changing antibiotic to pay homage to the transformative power of both science and cocktails.

The Penicillin Cocktail is known for its intriguing blend of flavors that create a balanced and refreshing drinking experience. The key components include Scotch whiskey, lemon juice, honey syrup, fresh ginger, and a touch of islay single malt scotch for depth. The original recipe calls for a blended Scotch whiskey to complement the other ingredients without overpowering them. The lemon juice adds brightness and tang, while the honey syrup and fresh ginger lend a unique sweetness and spicy warmth to the mix. The final touch of islay single malt scotch enhances the overall complexity and gives a smoky and sophisticated taste.

Beyond its exquisite taste, the Penicillin Cocktail has become a symbol of creativity and innovation in the cocktail world. It serves as a reminder of the connections between different fields of expertise, including science and mixology. Just as Alexander Fleming’s accidental discovery led to a groundbreaking medical advancement, so too did Sam Ross’s imaginative concoction inspire mixologists to push the boundaries of traditional cocktails.

Penicillin cocktail recipe

1. 60 ml blended Scotch whisky

2. 22.5 ml fresh lemon juice

3. 22.5 ml honey syrup

4. 2-3 slices of fresh ginger

5. 7.5 ml islay single malt scotch whisky

6. Ice

7. Garnish: candied ginger