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)
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3/4 oz Beema's ginger infused honey syrup
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3/4 oz fresh lemon juice
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1/4 oz Islay single malt Scotch (laphroaig)
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candid ginger
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Instructions
1. Combine the blended scotch, lemon juice and Beema's ginger infused honey syrup to a cocktail shaker filled with ice.
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2. Shake and strain into a chilled rock glass over fresh ice.
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3. Gently float the Islay single malt scotch whiskey on top by carefully pouring it over the back of a spoon.
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4. Garnish with candid ginger.
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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.
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TIPS:
The drink should be a balance of sweet, tart, spicy. and smokey.
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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.