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Penicillin

Ginger's heat, honey's sweetness and lemon's acidity, finished with a wisp of Islay smoke.

Home-bar collection version

For one serving

Ingredients

  • Ginger

    2 to 3 coin-sized slices of fresh ginger

    3 slices
  • Scotch Whisky

    The IBA uses blended Scotch

    60 ml / 2.03 US fl oz
  • Lemon Juice
    22.5 ml / 0.76 US fl oz
  • Honey Syrup
    22.5 ml / 0.76 US fl oz
  • Islay Scotch

    Float on top at the end

    7.5 ml / 0.25 US fl oz

US fl oz amounts are rounded; use ml for exact measures.

To garnishCandied ginger

Make it

  1. Place fresh ginger slices in a shaker and muddle to release their juice.
  2. Pour in Scotch whisky, lemon juice and honey syrup and shake hard with ice for about 12 seconds.
  3. Fill an old-fashioned glass with ice and double-strain through a fine mesh strainer to remove ginger pieces.
  4. Gently pour Islay whisky over the back of a bar spoon onto the surface. Do not stir.

Behind the drink

Created in 2005 by Sam Ross at Milk & Honey in New York, it quickly became an accepted modern classic.

Recipe reference

Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.

iba-world.com ↗