The recipe
- 2 ozBlended Scotch60 ml
- ¼ ozIslay single malt7.5 ml
- ¾ ozLemon juice23 ml
- ¾ ozHoney syrup23 ml
- 2–3 slicesFresh ginger
How to make it
- 1Muddle the ginger in the shaker.
- 2Add the blended Scotch, lemon and honey syrup, fill with ice and shake.
- 3Fine-strain into a rocks glass over ice.
- 4Float the Islay whisky on top.
Garnish: Candied ginger.
The ratio
2¾ : ¼ : 1 : 1
In parts, a Penicillin is 2¾ Scotch, ¼ Scotch, 1 lemon and 1 honey. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Sours
- Amaretto Sour — Amaretto and lemon shaken with egg white into a foamy, almond-sweet sour.
- Aviation — Gin and lemon sweetened with maraschino, with a spoonful of crème de violette for its pale sky color and floral edge.
- Bee’s Knees — Gin softened with honey and brightened with lemon and orange. A gentle, rounded sour.
- Between the Sheets — Cognac and white rum with triple sec and lemon: a Sidecar with a second spirit. Strong and orange-scented.
- Bourbon Renewal — A bourbon sour with crème de cassis and a dash of bitters, shaken and poured over ice: tart, dark-fruited and easy.
- Bramble — A gin sour over crushed ice with blackberry liqueur drizzled through it, bleeding purple as it sinks.