The “Penicillin” Cocktail Is the Only Drink I’m Sipping This Week
I’m not much of a hot-cocktail girl. Sure, I enjoy the occasional hot toddy, but otherwise I prefer my cocktails chilled regardless of the season. But that doesn’t mean I don’t like to partake in fall and winter flavors. So when the temperature drops, I’m ordering a gingery penicillin cocktail.
No, the drink doesn’t contain any actual penicillin (a relief, considering I’m allergic). The drink is a riff on the classic whisky sour, but with added honey, ginger, and just a whisper of smoky Islay scotch. This wintery cocktail has all the warmth you need — with none of the literal heat.
Get the recipe: Penicillin Cocktail
What Makes the Penicillin So Good
The signature ingredient, honey-ginger syrup, is what makes this drink so special. Instead of making a classic simple syrup with regular sugar, you mix equal parts honey and water. Then you steep fresh ginger in the syrup. It’s so easy, but the flavor payoff is so good. I don’t even mind if I have syrup left over, because I’ll just use it to flavor tea or even stir a little into a lemon vinaigrette.
The drink is pretty customizable, too. I’ve swapped blended Scotch in favor of bourbon or rye. I’ve even used a floater of mezcal when I haven’t had Islay Scotch on hand (you can also omit it altogether for a less smoky drink).
I love it so much, I use the penicillin as the base for my spritzy holiday party punch. I add all the usual suspects: whisky, fresh lemon juice, and ginger-honey syrup. Then I add some hard cider and club soda to make it a little less boozy. It’s always a huge hit, proving that the penicillin cocktail is delicious in every single form.
Get the recipe: Penicillin Cocktail
This post originally appeared on The Kitchn. See it there: The “Penicillin” Is the Delicious Whiskey Cocktail I’ll Never Stop Drinking (It Always Cures Whatever Ails Me)
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