The Penicillin is an IBA official cocktail made with Scotch whisky, ginger, honey syrup, and fresh lemon juice.[1]
| IBA official cocktail | |
|---|---|
 | |
| Type | Cocktail |
| Base spirit | |
| Served | On the rocks: poured over ice |
| Standard garnish | Candied ginger |
| Standard drinkware |  |
| IBA specified ingredients† |
|
| Preparation | Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Lagavulin whisky. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the Lagavulin whisky on top. |
| † Penicillin recipe at International Bartenders Association | |
History
The drink was created in 2005 by Australian bartender Sam Ross living in New York at the time. Its name derives from the drug penicillin, discovered by Scottish scientist Alexander Fleming, hinting to the medicinal properties of some of its ingredients, with suggested effects similar to that of a hot toddy which is said to relieve the symptoms of cold and flu.[2][3]
It was first served in 2005 at Milk & Honey.[4]
See also
References
- ^ "Penicillin". International Bartenders Association. Retrieved May 29, 2020.
- ^ Armann, Kelly (2019). Sweet Suzie's Sensational Foodies: Featuring a Story About Titanic and the Recipe That Will Go On and On. Page Publishing. p. 179. ISBN 978-1-64462-086-1.
- ^ Risher, Brittany (July 18, 2019). "Essential Whisky Cocktail: Penicillin". Whisky Advocate. Retrieved May 29, 2020.
- ^ Krigbaum, Megan, ed. (2017). The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes. Photographs by Daniel Krieger. Ten Speed Press. ISBN 978-0-399-57931-8. OCLC 966392640.
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