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.
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)
0 units of alcohol per serve
Equipment
1
Rocks glass
1
Ice Scoop
1
Jigger
1
Muddler
1
Cocktail Shaker
1
Tongs
Serves:
Method
Preparation
- Muddle the Ginger in a shaker.
- Add the liquid ingredients with Ice and shake.
- Strain into an Ice-filled Rocks Glass.
- Garnish with Candied Ginger Cubes.
Alcohol content
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.
