Penicillin Cocktail With Honey, Ginger, and Smoky Scotch

Why You’ll Love This Recipe

• Sweet honey, spicy ginger, bright lemon, and smoky whisky create a beautifully balanced drink.
• The homemade syrup is easy to prepare and keeps well for future cocktails.
• A small float of Islay Scotch delivers plenty of smoky aroma without overpowering the drink.
• It feels sophisticated but uses straightforward shaking and straining techniques.

Grocery List

• Produce: Fresh ginger, fresh lemons, and an optional lemon peel garnish
• Dairy: None
• Pantry: Honey, blended Scotch whisky, smoky Islay Scotch, ice, and optional candied ginger

Full Ingredients

For the Honey-Ginger Syrup

• 4 ounces (115 grams) fresh ginger, scrubbed and thinly sliced into approximately 1/8-inch (3-millimeter) rounds
• 1/2 cup (120 milliliters) water
• 1/2 cup (170 grams) honey

For One Penicillin Cocktail

• 2 fluid ounces (60 milliliters) blended Scotch whisky
• 3/4 fluid ounce (22 milliliters) freshly squeezed lemon juice
• 3/4 fluid ounce (22 milliliters) cooled honey-ginger syrup
• 1/4 fluid ounce (7 milliliters) smoky Islay Scotch, for floating
• 1 cup standard ice cubes, for shaking
• 1 large ice cube, for serving
• 1 strip lemon peel or 1 piece candied ginger, for garnish (optional)

Step-by-Step Instructions

Step 1: Prepare the ginger

Scrub the fresh ginger thoroughly under cool running water. There is no need to peel it if the skin is clean and smooth. Slice the ginger into approximately 1/8-inch (3-millimeter) rounds so there is plenty of exposed surface area for infusion.

Step 2: Simmer the ginger

Place the sliced ginger and 1/2 cup (120 milliliters) water in a small saucepan. Bring the mixture to a gentle simmer over medium heat, aiming for 190–200°F (88–93°C). Reduce the heat as needed and simmer gently for exactly 5 minutes. Avoid a vigorous boil, which can evaporate too much water and make the syrup inconsistent.

Step 3: Sweeten, steep, and strain the syrup

Remove the saucepan from the heat and stir in the honey until completely dissolved. Cover the pan and let the ginger steep for 30 minutes. Pour the syrup through a fine-mesh sieve into a clean heatproof jar, pressing the ginger lightly with the back of a spoon. Let the syrup cool to room temperature, approximately 68–72°F (20–22°C), before making the cocktail. The recipe yields about 3/4 cup (180 milliliters), enough for approximately 8 drinks.

Step 4: Prepare the serving glass

Place a rocks glass in the freezer for 10 minutes while the syrup finishes cooling, or fill the glass with ice water for 5 minutes. Empty and dry the glass, then add one large ice cube. A large cube melts slowly and keeps the drink cold without diluting it too quickly.

Step 5: Shake the cocktail

Pour the blended Scotch, fresh lemon juice, and cooled honey-ginger syrup into a cocktail shaker. Add about 1 cup of standard ice cubes, seal the shaker, and shake vigorously for 12–15 seconds. The outside of the shaker should feel very cold and develop a light coating of condensation.

Step 6: Strain, float, and garnish

Strain the cocktail into the prepared rocks glass over the large ice cube. Hold a bar spoon just above the drink with its curved back facing upward, then slowly pour the Islay Scotch over the spoon so it rests near the surface. Do not stir; keeping the smoky Scotch on top allows its aroma to reach the nose before each sip. Express a strip of lemon peel over the glass by gently twisting it to release its oils, then add it to the drink. Alternatively, garnish with a piece of candied ginger.

Pro Tips

• Use fresh lemon juice: Bottled juice tends to taste flat or harsh and will not provide the same bright balance.
• Cool the syrup completely: Warm syrup melts the shaker ice too quickly and can leave the cocktail watery.
• Choose contrasting whiskies: Use a smooth, approachable blended Scotch for the base and a distinctly peaty Islay Scotch for the aromatic float.
• Pour the float slowly: The Scotch does not need to form a perfectly separate layer, but a gentle pour keeps most of the smoke near the surface.
• Taste the syrup after steeping: Ginger varies in strength. For a sharper syrup, steep for an additional 10 minutes before straining.

Variations

• Gentler Penicillin: Reduce the Islay Scotch float to 1/8 fluid ounce (4 milliliters) for a softer smoky finish.
• Extra-Smoky Penicillin: Increase the Islay Scotch float to 1/2 fluid ounce (15 milliliters) and use a strongly peated expression.
• Maple-Ginger Variation: Replace the honey with an equal volume of pure maple syrup for deeper caramel and woodsy flavors.

Storage & Make-Ahead

Refrigerate the strained honey-ginger syrup in a clean, airtight jar at 40°F (4°C) or colder for up to 2 weeks. It can also be frozen in 1-tablespoon portions for up to 3 months; thaw the amount needed in the refrigerator. Fresh lemon juice may be squeezed up to 24 hours ahead and kept refrigerated in a sealed container. Do not store a fully mixed cocktail, because the fresh citrus loses brightness and the smoky float blends into the drink. Shake and serve each Penicillin immediately.

Nutrition (per serving)

Calories: 205 kcal | Carbs: 15g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 14g | Sodium: 2mg | Cholesterol: 0mg