Australian Penicillin
This delicious modern classic takes ginger and honey and blends them seamlessly with Johnnie Walker Whisky, with a smoky drizzle of Lagavulin.
Ingredients
60ml
Johnnie Walker Black Whisky
30ml
Lemon juice
15ml
Honey syrup
3
Slices of Ginger
1
Bar Spoon of Lagavulin
1
Candied Ginger (Garnish)
0 units of alcohol per serve
Equipment
1
Rocks glass
1
Ice Scoop
1
Jigger
1
Bar Spoon
1
Tongs
1
Muddler
1
Cocktail Shaker
1
Hawthrone Strainer
Serves:
Method
Preparation
- Muddle the Ginger in the base of a cocktail shaker and then fill it with Ice.
- Add the Johnnie Walker, Lemon Juice, Honey Syrup and shake.
- Strain into a Rocks Glass filled with Ice.
- Layer the Lagavulin on the surface.
- Garnish with Candied Ginger.
Alcohol content
Alcohol content
19.2 g per serve
Interesting Facts
The Penicillin is often referred to as a 'hangover cure' due to its ginger content, which is known to settle an upset stomach.
History of the drink
The Penicillin was invented by bartender Sam Ross in 2005, at the now-defunct Milk & Honey in New York City. The drink was inspired by a Scottish whisky cocktail called the Rusty Nail. Ross wanted to create a twist on the classic cocktail, so he added ginger and lemon to the mix. The drink was an instant success and has since been popularized by bartenders all over the world.
