BEEMA'S PENICILLIN
Serves: 1
Total Time: 5 minutes
Created in 2005 by bartender Sam Ross while working at Milk & Honey in New York City. The cocktail's name is a playful nod to the medicinal properties associated with its honey, lemon, and ginger ingredients. In 2024, the Penicillin was the 11th most commonly ordered cocktail worldwide.
Ingredients
2 oz blended scotch whiskey (monkey shoulder)
3/4 oz Beema's Ginger Infused Honey syrup
3/4 oz fresh lemon juice
1/4 oz Islay single malt Scotch (laphroaig)
candid ginger
Instructions
1. Combine the blended scotch, lemon juice and Beema's ginger infused honey syrup to a cocktail shaker filled with ice.
2. Shake and strain into a chilled rock glass over fresh ice.
3. Gently float the Islay single malt scotch whiskey on top by carefully pouring it over the back of a spoon.
4. Garnish with candid ginger.
Beema's Ginger Infused Honey Syrup:
Combine equal quantities of Beema's Ginger Infused Honey with water. Gently warm until dissolved. Cool and refrigerate for up to 2 weeks.
TIPS:
The drink should be a balance of sweet, tart, spicy. and smokey.
Serving the cocktail without a straw preserves the aromatic top layer of the smoky Islay Scotch, allowing you to enjoy the full complexity of the drink as you sip.