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Beloved Cocktail Penicillin Gains Renewed Attention as Bartender’s Creation Celebrates Success
New york, NY – The Penicillin cocktail, a modern classic lauded for its complex balance of sweet, sour, spicy, and smoky flavors, continues too gain popularity among cocktail enthusiasts. Created by New York bartender Sam Ross, the drink has risen to prominence as a “New Era Drink” recognized by the International Bartenders Association, eventually surpassing the popularity of its predecessor, the Gold Rush.
Ross initially conceived the Penicillin while experimenting with Compass Box Scotch whiskies, riffing on the Gold Rush by substituting Islay scotch for bourbon and adding candied ginger. He discovered that floating Peat Monster Scotch on top enhanced the aroma. The result, cheekily named for its medicinal aromatics, quickly became a favorite at Attaboy - the lower East Side bar Ross now owns, located in the former Milk & Honey space. Attaboy intentionally serves the Penicillin without a straw to maximize the aromatic experience.
The Penicillin builds upon the classic sour formula, utilizing blended scotch whisky as its base, complemented by a zesty honey-ginger syrup and fresh lemon juice. A key element is the addition of a small measure of peated Scotch whisky floated on top, amplifying the drink’s rich flavors and introducing a smoky nuance. This interplay of contrasting tastes – sweet and sour, spicy and smoky – creates a layered and restorative experience.
