Cocktail Recipe - Penicillin

Created by Sam Ross in the mid-2000s, at New York City’s famous Milk & Honey bar, the Penicillin is a somewhat rare find on cocktail menus. But what it lacks in presence, it makes up for in flavour and simplicity.

The perfect way to bring in 2026. 

What you'll need. 

• 2 ounces blended scotch
• 3/4 ounce lemon juice, freshly squeezed
• 3/4 ounce honey-ginger syrup (see below)
• 1/4 ounce Islay single malt scotch (we recommend Laphroaig for a punchy, peated finish)

Garnish:
Candied ginger or a dehydrated slice of lemon. And if you haven't got these, a little lemon skin on the rim of the glass will do just fine. 

Ice:
Ice is crucial in cocktails for chilling, diluting to balance flavours, and enhancing presentation. In this case, a large single block in the glass will do the trick. If you don't have a mould, dive into the Tupperware drawer and start experimenting. When shaking, a few small cubes from the freezer will do just fine. 

Honey-ginger syrup:
Combine 1 cup honey, 1 6-inch piece of peeled and thinly sliced ginger and 1 cup water in a saucepan over high heat, and bring to a boil. Reduce the heat to medium, and simmer 5 minutes. Place in the refrigerator to steep overnight. Strain with a cheesecloth.
Bonus Use: Next time you're feeling a little under the weather, don't be afraid to add some to your morning cup of tea. 

How you'll do it.

The crazy part about this cocktail is just how easy it is to make at home. 

It's 4 super easy steps. 

1. Add the blended scotch, lemon juice and syrup into a shaker with ice, and shake until well-chilled.
2. Strain into a Denver and Liely Whisky glass over fresh ice.
3. Top with your Islay single malt scotch.
4. Garnish with a piece of candied ginger or a dehydrated slice of lemon.
   
   

Cheers,

Happy New Year from all of us at Denver and Liely.