Today, on Whiskey With Wes, I’d like to introduce you to a drink near and dear to my heart. The Penicillin has been growing in popularity for a while now, both in my mind and in the collective mind of the cocktail community. People are even calling it a modern classic!
Classic. The word evokes a sense of timelessness; it lends an air of legitimacy that will outlive both fashion and popularity contests. The roster of “classic” cocktails is short and it is filled with easily recognized names and when I tell you that the Penicillin is considered to be a modern classic, know that there is little in the way of higher praise! Sam Ross first gifted the drinking world this libation in 2005 at New York City’s Milk & Honey and we will forever be in his debt.
When you first taste a well-made Penicillin you should find it to be bright and spicy, with a little smoke up front and an explosion of ginger and lemon in the sides of your mouth, right under your jaw. Big, sweet, honey notes finish off the flavor and ensure that the Penicillin will follow in the footsteps of its namesake as a cure for whatever is ailing you. Sit back and watch today’s video, try making the cocktail yourself, and remember to drink your medicine!
Quick whisky question
Single malt is everywhere, but what does it mean? We want to know what the word “single” means to you. Three quick questions, under a minute.
The Penicillin
- In a mixing glass combine the following ingredients and muddle vigorously:
- a thumb size chunk of raw ginger
- 3/4 oz of honey syrup (honey diluted with water at a 1:1 ratio)
- Add the remaining ingredients:
- 2 oz Famous Grouse blended Scotch Whisky
- 3/4 oz fresh squeezed lemon juice
- 1 teaspoon Laphroaig 10 year single malt Scotch Whisky
- Fill the mixing glass with ice, seal it with a shaker tin and then shake the hell out of it!
- Double strain into a cocktail glass and garnish with a few chunks of raw ginger
- Drink up and enjoy!
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