Penicillin
The Quirky Foodster Team
Ingredients
- Blended Scotch whisky — 60 ml (2 oz)
- Fresh lemon juice — 20 ml (3/4 oz)
- Honey-ginger syrup — 20 ml (3/4 oz)
- Islay single malt Scotch (for float) — 7.5 ml (1/4 oz)
Method
- Shake the blended Scotch, lemon juice and honey-ginger syrup with ice.
- Strain over fresh ice in a rocks glass.
- Float the smoky Islay Scotch on top by pouring it gently over the back of a spoon.
- Garnish with candied ginger.
Description: A modern classic that layers a smoky Islay float over a bright, gingery Scotch sour — one of the most influential 21st-century cocktails.
Cultural Background: Created by bartender Sam Ross at Milk & Honey in New York in 2005, named half-jokingly for its honey-and-ginger "medicinal" quality.
Tips: Make the honey-ginger syrup by simmering equal parts honey, water and fresh grated ginger, then straining.
Variations: Use a lighter peated Scotch for the float if you find Islay whiskies too intense.
Serving Suggestion: Let the smoky float sit on top rather than stirring it in — the layered aroma is the point.
Nutrition: Approx. 185 kcal per serving
FAQs:
Q: What Islay Scotch works for the float?
A: Laphroaig or Ardbeg are the classic choices for their strong peat smoke.
- Blended Scotch whisky — 60 ml (2 oz)
- Fresh lemon juice — 20 ml (3/4 oz)
- Honey-ginger syrup — 20 ml (3/4 oz)
- Islay single malt Scotch (for float) — 7.5 ml (1/4 oz)
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