Penicillin offers smokey scent up front, a bit of numbness on the lips at first sip, and then a fiery kick of ginger on the tongue, followed by a smooth finish, balanced between honey, lemon, and a mellow scotch.

Prep time
Mix time
Total time
Recipe type: Alcoholic Cocktails
Cuisine: American
Serves: 1
  • 2 ounces blended Scotch whisky
  • 1 ounce Ginger Honey Syrup (recipe below)
  • 1 ounce fresh squeezed lemon juice
  • 1/4 ounce Laphroaig, single-malt Scotch
Ginger Honey Syrup
  • 1/2 ounce water
  • 1/2 ounce honey
  • 1 thumb-sized piece of peeled fresh ginger, cut in 5 chunks
  1. To make the ginger honey syrup, combine water, honey in a short, heavy-bottomed glass and stir until dissolved. If you don’t have honey you can use sugar instead. Peel about a thumb-sized portion of ginger root and cut up into 5 or 6 chunks and add to the glass.
  2. Using a muddler, press and swivel the ginger pieces to release the juice. Strain into a shot glass, and add to the cocktail shaker.
  3. Shake the blended scotch, ginger honey syrup, and lemon with ice. Pour into an old fashioned glass over a large ice cube.
  4. You can buy large ice cube trays, or for extra fancy points, use an ice ball mold.
  5. Don’t try extracting your ice balls without running some warm water on them first!


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