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Diageo Bar Academy
EVENTS

Bell's Whisky Penicillin

This delicious modern classic takes ginger and honey, and blends them seamlessly with Bell's Whisky, with a smoky drizzle of Lagavulin.

BELL'S WHISKY PENICILLIN
Recipe Overview Mobile Pink Background

Serves:

1

Ingredients

50ml Bell's Whisky

25ml Lemon juice

25ml Honey syrup

12.5ml Lagavulin 16

3 Slices of Fresh Ginger

2 Candied Ginger Cubes (Garnish)

Equipment

1 Rocks glass

1 Ice Scoop

1 Jigger

1 Muddler

1 Cocktail Shaker

1 Tongs

method

  1. Muddle the Ginger in a shaker.

  2. Add the liquid ingredients with Ice and shake.

  3. Strain into an Ice-filled Rocks Glass.

  4. Garnish with Candied Ginger Cubes.

Alcohol content:

19.3 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.