Penicillin

The Penicillin is one of the few modern cocktails that went from a single bar menu to bars around the world in just a few years. Sam Ross created it around 2005 at Milk & Honey, Sasha Petraske’s hugely influential New York bar, and it has since become a fixture on serious cocktail lists everywhere. Twenty years on, it still ranks among the bestselling classic cocktails at the world’s top bars.

The build is simple. Blended Scotch, fresh lemon juice and a honey-ginger syrup are shaken and poured over ice, then finished with a small float of smoky Islay single malt on top. Think of it as a whisky sour pointed toward a hot toddy. Honey, lemon and ginger are the old home remedy for a sore throat, which is where the name comes from: a drink that supposedly cures what ails you.

What makes it special is the way it changes as you drink it. The first thing you notice is the smoke from the Islay float, which hits the nose before the drink even touches your lips. Underneath that, the honey brings a round sweetness, the ginger adds real heat, and the lemon keeps everything bright. The blended Scotch gives it a soft, malty backbone without getting in the way. As the float mixes in, the smoke fades into the background and the drink gets rounder and warmer. It is also a great gateway for people who think they do not like Scotch.

Glass: Old fashioned glass | Strength: Strong | Serves: 1 | Prep Time: 10 minutes

Bartenders tip: Make the honey-ginger syrup ahead. Warm equal parts honey and water with a thumb-sized piece of fresh ginger, sliced thin, let it simmer for about five minutes, then steep until cool and strain. It keeps in the fridge for about two weeks. Pour the Islay float slowly over the back of a bar spoon so it rests on top instead of sinking. Laphroaig and Ardbeg are the usual choices, but any peated Islay malt works. A single large ice cube keeps the drink from watering down too quickly.