Penicillin

History

The Penicillin cocktail may sound like a Prohibition-era relic, but it’s actually a modern classic with a smoky soul and a clever name. It was created in 2005 by Australian bartender Sam Ross at the iconic *Milk & Honey* bar in New York City. Ross was riffing on the Gold Rush cocktail (bourbon, lemon, and honey syrup) when he swapped in blended Scotch, added a homemade honey-ginger syrup, and floated a splash of peaty Islay Scotch on top. The result? A bold, balanced drink that’s sweet, tart, spicy, and smoky. Ross named it “Penicillin” as a tongue-in-cheek nod to its “cure-all” qualities, a wink to the soothing combination of honey, lemon, and ginger, often used to fight colds. It’s not medicinal, of course, but it sure feels like a remedy for what ails you. The Penicillin quickly became a global favourite and is now considered one of the most influential cocktails of the 21st century. It helped define the craft cocktail movement and inspired countless riffs, from mezcal versions to frozen “Penichillin” served in slushie machines.