• 60ml blended Scotch whisky
  • 22.5ml lemon juice
  • 11ml honey syrup (3:1)
  • 11ml ginger syrup
  • a splash of Islay whisky
No. of Servings:


Candied ginger


  1. Add all ingredients except for the Islay whisky into a shaker with ice.

  2. Shake until chilled.

  3. Strain into a rocks glass with ice.

  4. Float the Islay whisky on top.

  5. Garnish with a piece of candied ginger. 


  1. Floating the Islay Scotch will provide a strong, smoky nose to the cocktail. If you prefer, you could instead add it to the shaker in order to create a more homogenous cocktail. 

  2. If you don’t feel like making ginger syrup for this, you can try using fresh ginger instead: Add 3 or 4 ginger slices into your shaker before any of the other ingredients and muddle it firmly. Continue making the cocktail as detailed above, and make sure you double-strain to prevent any ginger fibers from making it to your glass.

  3. If you’re making lots of these, consider making a honey-ginger syrup and save yourself some time while pouring.

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  1. The Penicillin was created by Sam Ross in 2005 while working at Milk & Honey in New York, USA. Ross was initially making a riff on a Gold Rush using Islay scotch instead of bourbon, and eventually landed on one of his most celebrated cocktails.