The Penicillin Cocktail Recipe: The Modern Classic Scotch Cocktail (2026)

In the world of mixology, very few modern drinks earn the title of “Classic.” The Penicillin cocktail recipe is the exception.

Created in 2005 by bartender Sam Ross at the famous Milk & Honey bar in New York, it has become the gold standard for Scotch cocktails.

It is essentially a Whisky Sour, but evolved.

Instead of simple sugar, it uses honey and fresh ginger. Instead of just one whisky, it uses two: a blended scotch base and a float of smoky Islay Single Malt on top.

It is spicy, sweet, sour, and smoky all at once. It is often called “The Cure for Everything.”

In this guide, we are going to break down the science of the “Float,” how to make spicy ginger syrup, and how to execute the perfect Penicillin cocktail recipe at home.

1. The Anatomy of a Penicillin

Why does this drink work so well? It is a masterclass in balance.

Most sour cocktails (like the Whisky Sour) use sugar syrup. Sugar is neutral sweetness.

The Penicillin cocktail recipe replaces neutral sugar with Honey and Ginger.

• Honey: Adds floral, earthy sweetness that pairs perfectly with malted barley.
• Ginger: Adds “Heat.” This mimics the burn of alcohol but with a spicy, fresh kick.
• Lemon: Provides the acid to cut through the sugar.

When you combine these three, you get a “medicinal” quality (hence the name) that feels healing and warming.

Love sour cocktails?
Check out our guide to the classic Whisky Sour (with egg white) here.

2. The Base Spirit: Blended Scotch

The foundation of this drink is Blended Scotch Whisky.

You do not need to use a Single Malt for the base. In fact, a Single Malt might be too overpowering. You want a solid, reliable blend that provides a backbone of grain and malt without dominating the ginger.

Recommended Bottles:

Monkey Shoulder (The original choice), Famous Grouse, or Dewar’s White Label.

These whiskies are affordable and have enough vanilla/oak character to stand up to the lemon juice.

Need a budget bottle?
See our ranking of the Best Blended Scotch Under $30.

3. The Secret Weapon: Honey-Ginger Syrup

You cannot make a good Penicillin cocktail recipe with powdered ginger or store-bought syrup. You must make it fresh.

The “lazy” way is to muddle ginger in the shaker. The “Pro” way is to make a dedicated syrup.

This syrup is liquid gold. It adds a spicy, fiery kick that transforms the drink from “good” to “unforgettable.”

4. The “Float”: Why You Need Peat

This is the genius move of the Penicillin.

If you mixed smoky whisky directly into the shaker, the smoke would be diluted. It would get lost.

Instead, you “Float” the smoky whisky on top of the finished drink.

The Science of the Float:

By pouring 0.25oz of Islay Single Malt gently over the back of a spoon onto the surface of the drink, it sits on top.

When you bring the glass to your lips, your nose gets a massive hit of campfire smoke. But when you sip, you taste the sweet, spicy ginger and honey below. It creates a sensory separation between Smell (Smoke) and Taste (Sweet/Sour).

The Best Float: Laphroaig 10 is the classic choice. Ardbeg 10 or Lagavulin 16 also work beautifully.

What is Peated Whisky?
Read our guide on the science of smoke here.

5. The Recipe: Step-by-Step Guide

Here is the official Penicillin cocktail recipe. Follow this order to ensure the float works.

Need a shaker or spoon?
See our Home Bar Essentials Guide for the best tools.

6. Summary: The Modern Classic

The Penicillin cocktail recipe bridges the gap between the cocktail world and the whisky enthusiast world.

It respects the base spirit while enhancing it with medicinal, spicy, and smoky flavors.

It is the perfect drink to serve to someone who claims they “don’t like Scotch.” The honey and ginger will hook them, and the smoky float will convert them.