Ever find yourself craving a cocktail that’s both sophisticated and soothing? The Penicillin—a modern classic blending Scotch, honey, ginger, and lemon—is just that. Whether you’re a seasoned mixologist or a curious home bartender, these 22 refreshing recipes offer creative twists on this beloved drink. Get ready to shake, stir, and sip your way through a world of flavor—let’s dive in!
Classic Penicillin Cocktail
Just when you need a warming, honeyed whiskey drink, this classic cocktail delivers. Named for its medicinal qualities, it combines Scotch, ginger, honey, and lemon for a soothing sip. Perfect for chilly evenings or as a digestif after a rich meal.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz blended Scotch whiskey (like Famous Grouse or Johnnie Walker Black)
– 3/4 oz fresh lemon juice, strained to remove pulp
– 3/4 oz honey-ginger syrup (see step 1 for preparation)
– 1/4 oz Islay single malt Scotch (like Laphroaig, for a smoky float; optional but recommended)
– Ice cubes, for shaking and serving
– Candied ginger or lemon twist, for garnish (optional)
Instructions
1. Make the honey-ginger syrup: In a small saucepan, combine 1/2 cup honey and 1/2 cup water over medium heat. Stir until honey dissolves completely, about 2–3 minutes. Remove from heat, add 1/4 cup peeled, thinly sliced fresh ginger, and let steep for 30 minutes. Strain and cool to room temperature before use; store leftovers in the refrigerator for up to 2 weeks.
2. Chill a rocks glass by filling it with ice and setting it aside while you prepare the drink.
3. In a cocktail shaker, combine 2 oz blended Scotch, 3/4 oz fresh lemon juice, and 3/4 oz honey-ginger syrup. Tip: Use a jigger for precise measurements to balance the sweet and sour flavors.
4. Fill the shaker with ice cubes, ensuring they cover the liquid. Seal tightly.
5. Shake vigorously for 10–15 seconds until the shaker feels frosty and the ingredients are well-chilled. Tip: A firm shake emulsifies the honey and lemon for a smoother texture.
6. Discard the ice from the chilled rocks glass. Strain the shaken mixture into the glass over fresh ice cubes.
7. If using, gently pour 1/4 oz Islay single malt Scotch over the back of a spoon to float it on top of the drink. Tip: This adds a smoky aroma without overpowering the honey-ginger base.
8. Garnish with a piece of candied ginger or a lemon twist, if desired.
Mellow and aromatic, this cocktail offers a silky texture with a bright lemon kick and lingering ginger warmth. The optional smoky float creates depth, making it ideal for sipping slowly by the fireplace or pairing with spicy appetizers like nuts or cheese.
Smoky Ginger Penicillin
A smoky twist on the classic cocktail, this ginger penicillin warms with spice and depth. It blends Scotch’s peaty notes with fresh ginger’s zing for a bold, comforting sip. Perfect for chilly evenings or as a standout party drink.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz blended Scotch whisky (use a peaty variety like Johnnie Walker Black Label for smokiness)
– 3/4 oz fresh lemon juice (about half a medium lemon, adjust to taste)
– 3/4 oz honey-ginger syrup (see step 1 for preparation)
– 1/4 oz Islay single malt Scotch (for floating, optional but recommended for extra smoke)
– Ice cubes (about 1 cup, use large cubes for slower dilution)
– Lemon twist or candied ginger slice (for garnish, as desired)
Instructions
1. Make the honey-ginger syrup: Combine 1/2 cup honey, 1/2 cup water, and 1/4 cup peeled, thinly sliced fresh ginger in a small saucepan. 2. Heat over medium heat until the mixture simmers, stirring occasionally to dissolve the honey. 3. Reduce heat to low and simmer for 10 minutes to infuse the ginger flavor. 4. Remove from heat and let cool completely, then strain out the ginger solids; this syrup can be stored in the refrigerator for up to 2 weeks. 5. Chill a rocks glass by filling it with ice and water while preparing the drink. 6. In a cocktail shaker, add the blended Scotch whisky, fresh lemon juice, and 3/4 oz of the cooled honey-ginger syrup. 7. Fill the shaker with ice cubes to about three-quarters full. 8. Shake vigorously for 15 seconds until the outside of the shaker feels very cold. 9. Discard the ice water from the chilled rocks glass. 10. Strain the shaken mixture into the glass over fresh ice cubes. 11. Slowly pour the 1/4 oz Islay single malt Scotch over the back of a spoon to float it on top of the drink. 12. Garnish with a lemon twist or candied ginger slice by twisting it over the glass to release oils, then placing it on the rim. Keep the texture silky and balanced by shaking well to emulsify the honey. Key to this drink’s appeal is the layered smokiness from the floated Scotch, which melds with the spicy ginger syrup. Serve it straight up in a coupe for a cleaner presentation, or pair with salty snacks like nuts to contrast the sweetness.
Honey Lemon Penicillin
Venture into a soothing twist on the classic cocktail. This honey lemon penicillin combines warm, spicy ginger with bright citrus and smooth whiskey for a comforting drink. It’s perfect for chilly evenings or when you need a little pick-me-up.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 2 oz blended Scotch whiskey (or bourbon for a sweeter profile)
– 3/4 oz fresh lemon juice, strained
– 3/4 oz honey syrup (equal parts honey and hot water, cooled)
– 1/4 oz ginger syrup (store-bought or homemade)
– 1 lemon peel, for garnish
– Ice cubes, for shaking and serving
Instructions
1. Combine 2 oz blended Scotch whiskey, 3/4 oz fresh lemon juice, 3/4 oz honey syrup, and 1/4 oz ginger syrup in a cocktail shaker.
2. Fill the shaker with ice cubes until three-quarters full.
3. Shake vigorously for 15 seconds to chill and dilute the mixture evenly.
4. Strain the liquid into a rocks glass filled with fresh ice cubes.
5. Express the oils from 1 lemon peel over the drink by twisting it skin-side down.
6. Rub the lemon peel around the rim of the glass and drop it in as garnish.
7. Serve immediately. Tip: For a stronger ginger kick, muddle a small piece of fresh ginger in the shaker before adding other ingredients. Tip: Use a fine-mesh strainer if you prefer a smoother texture without ice chips. Tip: Adjust the honey syrup to taste by adding more if you like it sweeter, but balance it with the lemon’s acidity.
This drink offers a velvety texture with a harmonious blend of spicy, sweet, and tart notes. The warmth from the whiskey pairs beautifully with the zesty lemon and aromatic ginger. Try serving it alongside a cheese board or as a cozy nightcap to enhance its comforting appeal.
Herbal Infused Penicillin
Forget the pharmacy—this herbal penicillin cocktail is a soothing, homemade remedy. It combines whiskey’s warmth with honey’s sweetness and a burst of fresh herbs. You’ll feel better after just one sip.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz blended Scotch whiskey (or bourbon for a sweeter twist)
– ¾ oz fresh lemon juice, strained to remove pulp
– ¾ oz honey syrup (equal parts honey and hot water, stirred until dissolved)
– 3–4 fresh ginger slices, about ¼-inch thick
– 2–3 fresh thyme sprigs
– Ice cubes, preferably large for slower dilution
Instructions
1. Place the ginger slices and thyme sprigs in a cocktail shaker.
2. Muddle the ginger and thyme firmly for 10–15 seconds to release their oils and juices.
3. Add the Scotch whiskey, lemon juice, and honey syrup to the shaker.
4. Fill the shaker with ice cubes until three-quarters full.
5. Seal the shaker tightly and shake vigorously for 12–15 seconds to chill and dilute the mixture.
6. Strain the liquid through a fine-mesh strainer into a chilled rocks glass filled with fresh ice.
7. Discard the muddled herbs and ginger from the strainer.
8. Garnish with a fresh thyme sprig or a thin lemon twist if desired.
Ultimate comfort in a glass, this drink balances spicy ginger and earthy thyme with smooth whiskey. Its silky texture coats the throat, while the honey rounds out the citrus sharpness. Try serving it alongside a warm bowl of soup for a cozy, restorative evening.
Tropical Twist Penicillin
Craft a modern twist on the classic penicillin cocktail by blending tropical flavors with its signature honey-ginger warmth. This version swaps Scotch for aged rum and adds pineapple for a bright, refreshing finish. It’s a perfect balance of spicy, sweet, and tart in one glass.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz aged rum (such as Appleton Estate or any amber rum)
– ¾ oz fresh lemon juice
– ½ oz honey-ginger syrup (store-bought or homemade, adjust sweetness to preference)
– ½ oz fresh pineapple juice (use canned if fresh isn’t available)
– 1 small slice fresh ginger (for garnish, optional)
– Ice cubes (for shaking and serving)
Instructions
1. Fill a cocktail shaker halfway with ice cubes.
2. Pour 2 oz aged rum into the shaker.
3. Add ¾ oz fresh lemon juice to the shaker.
4. Measure and pour ½ oz honey-ginger syrup into the shaker.
5. Add ½ oz fresh pineapple juice to the shaker.
6. Securely close the shaker and shake vigorously for 10-15 seconds until well-chilled and frothy.
7. Strain the mixture into a rocks glass filled with fresh ice cubes to prevent dilution.
8. Garnish with a small slice of fresh ginger on the rim or floated in the drink.
9. Serve immediately while cold.
All ingredients are used in the steps. A velvety texture coats the palate with spicy ginger notes upfront, followed by sweet pineapple and honey. The aged rum adds a smooth, oaky depth that lingers. Try serving it alongside grilled shrimp or as a festive brunch cocktail for a tropical vibe.
Spicy Citrus Penicillin
Get ready for a bold twist on a classic cocktail. This Spicy Citrus Penicillin combines smoky scotch with bright citrus and a kick of heat. It’s a modern take that’s surprisingly easy to shake up at home.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz blended scotch (a smoky Islay scotch works best)
– 3/4 oz fresh lemon juice (strained for a smooth texture)
– 3/4 oz honey-ginger syrup (see tip in step 1)
– 1/4 oz fresh orange juice (for a sweeter citrus note)
– 1 small slice of fresh ginger (about 1/4-inch thick)
– 1 small jalapeño slice (seeds removed for less heat, adjust to preference)
– Ice cubes (for shaking and serving)
Instructions
1. Make the honey-ginger syrup by combining 1/2 cup honey, 1/2 cup water, and 1/4 cup sliced ginger in a small saucepan. Simmer over medium heat for 5 minutes, then cool completely. This syrup can be stored for up to 2 weeks.
2. Muddle the jalapeño slice and fresh ginger slice in a cocktail shaker until fragrant, about 15 seconds. Tip: Use the back of a spoon if you don’t have a muddler.
3. Add the scotch, lemon juice, orange juice, and 3/4 oz of the cooled honey-ginger syrup to the shaker.
4. Fill the shaker with ice cubes until three-quarters full.
5. Seal the shaker tightly and shake vigorously for 12-15 seconds, until the outside feels very cold. Tip: A hard shake ensures proper dilution and chilling.
6. Strain the mixture into a rocks glass filled with fresh ice cubes, using a fine-mesh strainer to catch any solids.
7. Garnish with a thin slice of ginger or a twist of lemon peel if desired. Tip: Express the lemon peel over the drink to release its oils for extra aroma.
Finished, this cocktail delivers a smooth, smoky base with a vibrant citrus punch and a lingering warmth from the ginger and jalapeño. For a creative twist, serve it alongside a cheese plate with sharp cheddar to complement the spicy notes.
Minty Fresh Penicillin
Sick of the same old cocktails? This Minty Fresh Penicillin is a zesty twist on the classic, blending smoky scotch with bright ginger and cooling mint for a modern upgrade. It’s quick to shake up and perfect for impressing guests or unwinding solo.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz blended scotch (or use single malt for a smokier profile)
– ¾ oz fresh lemon juice, strained to avoid pulp
– ½ oz honey-ginger syrup (see tip in step 2)
– 6–8 fresh mint leaves, plus 1 sprig for garnish
– ¼ oz Islay scotch (like Laphroaig), optional for a float
– Ice cubes, preferably large for shaking
Instructions
1. Chill a rocks glass by filling it with ice and water; set aside.
2. Make honey-ginger syrup: combine ¼ cup honey, ¼ cup water, and 2 tbsp finely grated ginger in a small saucepan. Heat over medium until simmering, about 3 minutes, then cool completely—this can be made ahead and stored refrigerated for up to a week.
3. In a cocktail shaker, gently muddle the mint leaves with the honey-ginger syrup to release oils, about 10 seconds; avoid over-muddling to prevent bitterness.
4. Add the blended scotch, lemon juice, and a handful of ice to the shaker.
5. Shake vigorously for 12–15 seconds until the shaker feels frosty and well-chilled.
6. Discard the ice water from the rocks glass and fill it with fresh ice cubes.
7. Strain the cocktail into the glass using a Hawthorne strainer to catch mint bits.
8. If using, slowly pour the Islay scotch over the back of a spoon to float it on top for a smoky aroma.
9. Garnish with a mint sprig by slapping it between your palms to release its scent.
Bright and invigorating, this drink balances the warmth of scotch with a crisp, herbal finish from the mint. Serve it over a large ice sphere to slow dilution, or pair it with spicy appetizers to complement the ginger kick.
Vanilla Honey Penicillin
Grab a spoon for this modern twist on a classic cocktail. Vanilla honey penicillin blends smoky scotch with sweet honey and bright ginger for a sophisticated yet approachable drink. It’s perfect for impressing guests or treating yourself after a long day.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz blended scotch whiskey (a smoky single malt works too)
– 3/4 oz fresh lemon juice, strained
– 1/2 oz honey syrup (equal parts honey and warm water, stirred until dissolved)
– 1/4 oz ginger syrup (or muddle fresh ginger for more bite)
– 1/4 tsp vanilla extract (use pure for best flavor)
– Ice cubes (large for shaking, one for serving)
– Candied ginger slice, for garnish (optional)
Instructions
1. Combine 2 oz blended scotch, 3/4 oz fresh lemon juice, 1/2 oz honey syrup, 1/4 oz ginger syrup, and 1/4 tsp vanilla extract in a cocktail shaker.
2. Fill the shaker with ice cubes until three-quarters full to ensure proper dilution and chilling.
3. Seal the shaker tightly and shake vigorously for 10–15 seconds until the outside feels frosty.
4. Strain the mixture into a rocks glass filled with one large ice cube to slow melting.
5. Garnish with a candied ginger slice on the rim for an aromatic touch.
6. Serve immediately while cold and effervescent.
Layered with smoky warmth from the scotch and a silky sweetness from the honey-vanilla blend, this drink has a smooth, slightly viscous texture that coats the palate. The ginger adds a sharp, refreshing kick that balances the richness. Try serving it alongside dark chocolate or as a digestif after a spicy meal to highlight its complex flavors.
Berry Infused Penicillin
Zesty and unexpected, this Berry Infused Penicillin cocktail reinvents a classic with seasonal fruit. It balances smoky Scotch with bright berry notes for a sophisticated yet approachable drink. Perfect for entertaining or a quiet evening.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz blended Scotch whisky (such as Famous Grouse, or any smoky Scotch)
– 3/4 oz fresh lemon juice (about 1 lemon, adjust to taste)
– 3/4 oz honey syrup (equal parts honey and hot water, cooled)
– 1/4 oz ginger syrup (store-bought or homemade, or use 1 tsp grated ginger muddled)
– 1/4 cup mixed fresh berries (like raspberries and blackberries, frozen work too)
– Ice cubes (for shaking and serving)
– Lemon twist or fresh berry (for garnish, optional)
Instructions
1. In a cocktail shaker, muddle 1/4 cup mixed fresh berries until crushed and juicy.
2. Add 2 oz blended Scotch whisky, 3/4 oz fresh lemon juice, 3/4 oz honey syrup, and 1/4 oz ginger syrup to the shaker.
3. Fill the shaker with ice cubes to the top.
4. Shake vigorously for 15-20 seconds until well-chilled and frothy.
5. Double-strain the mixture into a chilled rocks glass over fresh ice cubes to remove berry pulp.
6. Garnish with a lemon twist or a fresh berry placed on the rim.
7. Serve immediately.
Yield a velvety texture with a vibrant pink hue from the berries. The flavor profile is smoky and sweet, with a spicy ginger kick that lingers. Try it over crushed ice for a refreshing twist or pair with dark chocolate for dessert.
Whiskey Sour Penicillin
Ditch the boring cocktail hour with this smoky, citrusy twist on a classic. It’s a modern penicillin cocktail that balances whiskey’s warmth with bright lemon and honey-ginger syrup. Perfect for impressing guests or treating yourself after a long day.
Serving: 1 | Prep Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz blended Scotch whiskey (like Monkey Shoulder, or use bourbon for a sweeter profile)
– 0.75 oz fresh lemon juice (about 1 medium lemon, strained for pulp)
– 0.75 oz honey-ginger syrup (see tip below, or use store-bought)
– 0.25 oz Islay Scotch whiskey (like Laphroaig, for a smoky float)
– 1 egg white (optional, for froth; use pasteurized for safety)
– Ice cubes (for shaking and serving)
– Lemon peel or candied ginger (for garnish, optional)
Instructions
1. Make honey-ginger syrup: Combine 1/2 cup honey, 1/2 cup water, and 1/4 cup peeled, sliced fresh ginger in a small saucepan. Bring to a simmer over medium heat, stirring until honey dissolves. Simmer for 5 minutes, then remove from heat and let cool completely. Strain out ginger solids and refrigerate syrup until ready to use; it keeps for up to 2 weeks.
2. Chill a rocks glass by filling it with ice and setting it aside.
3. In a cocktail shaker, combine 2 oz blended Scotch whiskey, 0.75 oz fresh lemon juice, 0.75 oz honey-ginger syrup, and the egg white (if using).
4. Secure the shaker lid and dry shake (without ice) vigorously for 15 seconds to emulsify the egg white and create froth.
5. Add a handful of ice cubes to the shaker, then shake again for 10–15 seconds until the outside feels frosty and well-chilled.
6. Discard the ice from the rocks glass and strain the cocktail into the glass through a fine-mesh strainer to remove any ice chips or pulp.
7. Gently pour 0.25 oz Islay Scotch whiskey over the back of a spoon to float it on top of the drink, creating a smoky layer.
8. Garnish with a twist of lemon peel or a slice of candied ginger, if desired.
This cocktail delivers a silky texture from the egg white, with a bold contrast between the sweet, spicy base and the peaty smoke on top. Try serving it alongside dark chocolate or spiced nuts to enhance the whiskey notes, or swap the garnish for a rosemary sprig for an herbal twist.
Autumn Spice Penicillin
Perfect for crisp fall evenings, this Autumn Spice Penicillin cocktail warms from the inside out. It’s a modern twist on the classic, swapping Scotch for spiced rum and adding a homemade ginger-honey syrup.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 5 minutes
Ingredients
– 2 oz spiced rum (like Captain Morgan, or use bourbon for a deeper flavor)
– 3/4 oz fresh lemon juice (about 1/2 a medium lemon, adjust to taste)
– 3/4 oz Ginger-Honey Syrup (recipe below)
– 1 small piece candied ginger (for garnish, optional)
– For the Ginger-Honey Syrup:
– 1/2 cup honey (local or clover honey works best)
– 1/2 cup water
– 1 (3-inch) piece fresh ginger, peeled and thinly sliced
Instructions
1. Make the Ginger-Honey Syrup: Combine honey, water, and sliced ginger in a small saucepan over medium heat.
2. Bring the mixture to a simmer, stirring occasionally until honey dissolves completely, about 2-3 minutes.
3. Remove the saucepan from heat and let the syrup steep for 10 minutes to infuse the ginger flavor.
4. Strain the syrup through a fine-mesh sieve into a jar, discarding the ginger slices. Let it cool to room temperature. (Tip: This syrup can be made ahead and stored in the fridge for up to 2 weeks.)
5. Fill a cocktail shaker with ice.
6. Add spiced rum, fresh lemon juice, and 3/4 oz of the cooled Ginger-Honey Syrup to the shaker.
7. Shake vigorously for 10-15 seconds until the outside of the shaker feels very cold. (Tip: A hard shake ensures proper dilution and a frothy texture.)
8. Strain the cocktail into a rocks glass filled with fresh ice.
9. Garnish with a small piece of candied ginger on the rim or dropped into the drink.
Greatly aromatic, this drink balances spicy ginger and sweet honey with a citrus kick. The texture is smooth with a slight viscosity from the syrup, perfect for sipping by a fire. Try it with a cinnamon stick stirrer for an extra autumnal touch.
Cucumber Melon Penicillin
Hitting the perfect balance between refreshing and comforting, this Cucumber Melon Penicillin is a modern twist on the classic cocktail. It swaps the traditional honey-ginger syrup for a vibrant cucumber-melon infusion, creating a lighter, summer-ready version that still soothes. You’ll need just a few ingredients and about 10 minutes to shake it up.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz blended Scotch whisky (such as Famous Grouse, or any smooth blend)
– 3/4 oz fresh lemon juice (about 1 lemon, strained for no pulp)
– 1/2 oz honey syrup (equal parts honey and hot water, cooled)
– 1/4 oz ginger syrup (store-bought or homemade, adjust to spice preference)
– 2 thin cucumber slices (English cucumber preferred, for muddling and garnish)
– 1 small melon ball (cantaloupe or honeydew, about 1 inch diameter, for muddling)
– Ice cubes (for shaking and serving)
Instructions
1. Make the honey syrup by combining 1 tbsp honey with 1 tbsp hot water in a small bowl; stir until dissolved and let cool to room temperature, about 2 minutes.
2. In a cocktail shaker, add 2 thin cucumber slices and 1 small melon ball; muddle firmly for 10–15 seconds until the cucumber is crushed and melon releases juice.
3. Pour 2 oz blended Scotch whisky, 3/4 oz fresh lemon juice, 1/2 oz cooled honey syrup, and 1/4 oz ginger syrup into the shaker.
4. Fill the shaker with ice cubes to the top, ensuring ingredients are fully covered.
5. Seal the shaker tightly and shake vigorously for 12–15 seconds until the outside feels frosty and cold.
6. Double-strain the mixture into a chilled rocks glass filled with fresh ice cubes to remove pulp and solids.
7. Garnish with an additional thin cucumber slice or a small melon wedge on the rim.
The drink delivers a crisp, slightly effervescent texture from the muddled produce, with the Scotch’s smokiness softened by sweet melon and spicy ginger. Serve it over a large ice sphere to slow dilution, or pair it with grilled seafood for a bright contrast.
Conclusion
A fantastic collection of 22 Penicillin cocktails awaits, perfect for any occasion. We hope you find a new favorite to shake up at home! Give a recipe a try, then let us know which one you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home bartenders discover these refreshing drinks. Cheers!
