The Penicillin was created by Australian bartender Sam Ross during his time at the famous New York City bar Milk & Honey. Ross honed his bartending skills in Australia before moving to New York to work at Milk & Honey, but he also worked at bars such as Little Branch, The Pegu Club and I believe is one of the owners of Attaboy, which took over what was Milk & Honey after it closed it’s doors. This drink is a Variation of a Variation in that it was inspired by Tj Siegal‘s Whiskey Sour Variation the Gold Rush created at Milk & Honey in 2001. The major controlling idea behind (And Brilliance Of) Milk & Honey’s bar program was based on small tweaks to make big changes and thus new cocktails. So many people look at drink recipes and say “this is just a blank but subbing bank for blank” and every time I see this I gotta chuckle. The fact of the matter is, there are only a handful of Root Cocktails which gave birth to all the myriad cocktails out there. Everything is a play on a play on a play. The art is how you pair those flavors and how you express your creativity while adhering to those simple ideas. Hope you guys have been inspired! Make this drink and go create!
Here’s links to the tools I use in this episode:
A Proper Drink – Robert Simonson
Barfly Shaking Set (Gold)
Barfly Measuring Cup Jigger (Gold)
Barfly Spring Strainer (Gold)
Barfly Fine Strainer (Gold)
Barfly Spirit Atomizer
Candied Ginger
Bamboo Toothpicks
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Penicillin
Ingredients
- 2 oz Scotch Whiskey
- .75 oz Lemon Juice
- .375 oz Honey Syrup
- .375 oz Ginger Syrup
- Float Laphroaig Islay Scotch
Garnish
Instructions
- Add ingredients to tin
- Add ice and shake 8-10 seconds
- Strain into glass with large rock of ice
- Float Laphroaig or your choice of Islay Scotch
- Garnish with Candied Ginger
Would mezcal work in place of the Islay Scotch?
It was Laphroig