- Hi, welcome back to The Cocktail Blog,
I'm Steve the Bartender
and today, I'm gonna show you how to make a penicillin.
So the penicillin is a creation
of Australian born bartender, Sam Ross.
He's tended the bar at well known venues
such as Milk & Honey, Pegu Club
and Attaboy.
Sam has created a number of well known modern classics
and the penicillin is one of those.
A smokey, spicy, and honey whisky based cocktail.
This has been on my list for literally 18 months.
I haven't had one for years
and it's an amazing cocktail
so I'm just really surprised
that I haven't actually made the effort
to go to the shop and buy a bottle of Islay whiskey.
Finally the day has come
and it's actually a decent investment.
Here in Australia, bottle of Laphroaig is $100.
Not cheap.
So I bought myself a Glencairn glass as well
so I could sit back tonight
and enjoy a couple of whiskies.
I'll leave a link to these in the description below
because these are awesome
and if you're a whiskey drinker,
you have to have one of these.
So, the penicillin cocktail.
This is a whiskey based cocktail
with a smokey whiskey float
and it's got ginger so it's gonna add a little bit of spice
and then honey to sweeten it up
to balance out that citrus juice.
So you wanna measure 60 mils
or two ounces of your blended whiskey,
blended Scotch whiskey.
This particular one is Monkey Shoulder.
Followed by 22.5 mils, or three quarters of an ounce
of fresh lemon juice
and for the next couple of ingredients,
I'm actually just gonna use the syrups.
So I've got three to one honey syrup
and the ginger syrup.
The reason I'm using syrups
is because I'll link to the video there,
just a few days ago, I uploaded the essential syrups
so I have them on hand ready to go.
If you don't have a ginger syrup
and you don't feel like making that much volume,
then you can always muddle ginger instead.
So if you're going to muddle, just do three quarters
of a shot of your honey syrup
but today I'm gonna divide that three quarter shot
between honey and ginger.
I'll leave all that information in the description below
so it all makes sense.
(gentle music)
So, 22.5 mils, or three quarter ounce
of your honey ginger syrup.
Then fill your cocktail shaker with ice
and give it a good shake.
(ice clattering)
(ice rattling)
Now strain it over fresh ice
and finish it with your Islay whiskey
which is gonna add a lot of smokiness to it.
(cork pops)
So, 7.5 mils, one quarter ounce.
And for garnish, skewered candied ginger.
There you have the penicillin.
Cheers.
Definitely get that smokiness
coming from that Laphroaig.
Smells amazing, smells delicious.
Just as I remember it.
The honey isn't over powering,
just balances out that citrus
which is really nice.
You get a little bit of spice
if you use the fresh ginger,
it's obviously gonna be a little bit spicier
but all those flavors really complement each other.
The citrus, the honey, the ginger, the smokiness.
I love this drink.
Thanks for watching, make sure you like and subscribe
and I'll see you soon for another cocktail video.
Cheers.