Ingredients: * 2 oz blended Scotch whiskey * 0.75 oz lemon juice * 0.375 oz honey syrup (3 parts honey to 1 part hot water) * 0.375 oz sweetened ginger juice (4 parts ginger juice to 3 parts granulated cane sugar) Shaken on ice, fine strained. Float 0.25 oz Islay whiskey and garnish with a slice of candied ginger if available, substitute with fresh ginger if not. Background The Pencillin cocktail was created in 2005 by the famed bartender Sam Ross at the original Milk + Honey in New York City. This modern cocktail is undoubtedly his invention and has established itself as a modern classic that should withstand the test of time. He shares that his inspiration for the Penicillin came from wanting to challenge the status quo and make a Scotch-based cocktail when Milk + Honey received a shipment of Compass Box whiskies, which are a very well-regarded brand of blended Scotch whiskies that showcase the distinct styles and unique characteristics of Scotch. Scotch whiskey, single malts especially, have generally been considered something that should only be enjoyed neat and not an ingredient in cocktails. In response, Sam Ross created the Penicillin, which goes so far as to utilize Islay whiskey, an especially difficult cocktail ingredient due to its strong peat and smoke flavor. The fact that he successfully married two different styles of Scotch into a delicious cocktail was a notable achievement and catapulted this cocktail “cure-all” into the spotlight. Originally hailing from Australia, Sam Ross has been very influential in the American craft cocktail revival, first working with Sasha Petraske to open Little Branch and East Side Company Bar while simultaneously spending a year bartending with Audrey Saunders at Pegu Club in 2004. In his time bartending at Milk + Honey, he has received multiple nominations for Tales of the Cocktail’s Global Bartender of the Year and American Bartender of the Year, eventually winning the latter in 2011. Recently he has returned to the original Milk + Honey space, owning and opening his own bar there which he has called Attaboy. He is also the curator behind the Bartender’s Choice app that I regularly use for inspiration and to find new cocktails.