Sam Ross’s modern classic from Milk & Honey, 2005.
Why you are pouring this tonight
The Penicillin is Sam Ross’s modern classic from Milk and Honey, New York, 2005. Blended Scotch, lemon, honey-ginger syrup, with a smoky Islay float on top. The most-ordered cocktail in modern bars and the drink that single-handedly taught a generation of bartenders how to make a Scotch sour that does not taste like a sad mistake.
The Islay float is the entire trick. Without it, you have a Gold Rush variant. Laphroaig 10 or Ardbeg 10 floated over the back of a barspoon for the last 10mL. Use Famous Grouse or Monkey Shoulder for the blended Scotch base. Honey-ginger syrup: 50g of fresh ginger sliced thin, simmered with 250mL water for ten minutes, strained, then 250g sugar dissolved in the strained liquid plus 60g honey. Shake hard with ice for twelve seconds, strain over a single big rock, float the Islay last. Garnish with a piece of candied ginger. Pair with smoked oysters, smoked trout, peaty cheese.
What to pour it alongside
Smoked oysters, smoked trout, peaty cheese.
Notes
The Islay float is non-negotiable, it’s what makes the cocktail. Without it, you have a Gold Rush variant.
The recipe
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