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The Penicillin cocktail is a modern classic, originally created by Sam Ross of NYC's Milk & Honey bar. A play on the Gold Rush, minus the bourbon it quickly gained popularity among scotch lovers as a sophisticated and balanced cocktail.

In The Original Ten, the subtle use of peat adds a trace amount of smokiness and accentuates the honeyed sweetness of the Benriach character, making it the perfect base for a penicillin cocktail. When blended with lemon juice, honey, and ginger, it creates a cocktail for the senses. The addition of Benriach Smoky Ten layers the smokiness of peated whisky, building on the subtle smoke of the Original Ten.

Ingredients

Ingredient Amount Ingredient Name
2 oz. Benriach Original Ten
¾ oz. Fresh Lemon Juice
¾ oz. Honey-Ginger Syrup*
¼ oz. Benriach Smoky Ten
1 Candied Ginger

Tools Of The Trade

  • Jigger
  • Shaker
  • Strainer
  • Rocks Glass
  • Medium Saucepan

Recipe

  1. Add Benriach Original Ten, lemon juice and honey-ginger syrup into a shaker with ice and shake vigorously.
  2. Strain into a rocks glass over fresh ice.
  3. Top with Benriach Smoky Ten.
  4. Garnish with a piece of candied ginger.
  5. Pour and enjoy!
  6. *To make honey-ginger syrup: Combine 1 cup honey, 1 (6-inch) piece ginger, peeled and thinly sliced, 1 cup water, to a saucepan over high heat, and bring to a boil. Reduce heat to medium and simmer 5 minutes. Chill overnight, then strain, and discard solids.

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