• 2 ounces blended scotch whisky
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce honey/ginger syrup
  • Crystallised or candied ginger to fancy it up
  • 1/3ounce Islay single malt Scotch


  • Giant balls of ice
  • Cocktail shaker
  • Measuring jigger
  • Ice pick
  • Toothpicks


First is the ice. It’s best to ensure minimal dilution by using a single large piece of ice, preferably rounded, in the glass.

Using 1/2 a cup of honey, 1/2 a cup of water, and 1 or 2 ounces of peeled, thinly sliced ginger, heat the entire mix in a saucepan over medium until just boiling, and then gently simmer. Taste throughout the process until the  ginger really cuts through the sweetness of the honey. Strain and refrigerate for later.

NB: When a Penicillin is made properly in a cocktail bar, the syrup should comprise slightly diluted honey (3 parts honey, 1 part water) and fresh, sweetened ginger juice.

The Drink:

In a cocktail shaker, pour 2 ounces of a good quality blended whisky, 3/4 of an ounce of fresh lemon juice and 3/4 of an ounce of the honey/ginger syrup. Play around with the honey/ginger and lemon juice ratios to your taste. Add several cubes of ice to the shaker, shake for a few seconds and then pour into a whisky tumbler containing your giant piece of ice.

Next, add a collar of smoky Islay single malt scotch, around 1/3 of an ounce. Pour the Islay malt over the surface of the liquid so it floats on top. Garnish with a piece of crystallised or candied ginger and enjoy.

  1. leckerfoodie says:

    Wow! what an epic drink…

  2. glyn50 says:

    sounds lovely! You would probably also like what my husband, Will, calls a “nutty celt” equal parts of scotch and irish whiskey with a dash of frangelica — garnish with toasted hazelnuts. Good, but potent.

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