The Penicillin is an IBA official cocktail made with whiskey, ginger, 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 whiskey. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the Lagavulin whiskey on top. |
| † Penicillin recipe at International Bartenders Association | |
History
The drink was created in 2005 by New York bartender Sam Ross. Its name derives from the drug penicillin 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 (bar).[4]
See also
References
- ^ "Penicillin". IBA Official Cocktails. 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 Inc. p. 179. ISBN 1644620901.
- ^ "Essential Whisky Cocktail: Penicillin". Whisky Advocate. 2019-07-18. Retrieved 2020-05-29.
- ^ The essential cocktail book : a complete guide to modern drinks with 150 recipes. Krieger, Daniel, (First edition ed.). California. ISBN 978-0-399-57931-8. OCLC 966392640.
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