The penicillin was conceived to be the equivalent of a chilled hot toddy. Smoke, spice, citrus and honey compliment each other beautifully in this excellent scotch cocktail.
Created by New York bartender Sam Ross in 2005, this heady concoction of scotch, honey-ginger syrup, and fresh lemon juice is something of a cure-all—hence the name. Like a deliciously smoky, chilled version of a toddy, the drink first delivers an assertive whiff of peat and brine—thanks to a floater of Islay scotch—that gradually gives way to something altogether more subtle and sweet.
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