From the hallowed grounds of Milk & Honey in New York City where the drink originated, the gingery and smoky Scotch sour spread like wildfire to cocktail bars around the world, quickly establishing itself as a bona fide modern classic. Since its creation by bartender Sam Ross in 2005, the Penicillin, a perfectly balanced and compelling blend of two Scotches, ginger and honey syrups, plus fresh lemon juice has gone from strength to strength. In his 2016 book, A Proper Drink, award-winning cocktail writer Robert Simonson calls the Penicillin ‘the most well-travelled and renowned new cocktail of the 21st century.’ Simonson’s take is assertive, but the man speaks the truth.
