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Penicillin Cocktail

A bunch of whiskey-based drinks have barged their way into my favourites of late, whether at home or at bars, and at the top of that list sits this modern classic: the Penicillin.

I had my very first at @employeesonlysg, and ever since coming across @jeffmorgen's amazing recipe for ginger honey syrup, I've run out of excuses to not give these a go at home. I'm always super grateful for folks like @anderserickson@theeducatedbarfly@stevethebartender, and @kevin_kos, who share their knowledge and experience so generously, and break down seemingly difficult cocktails into accessible how-tos for home enthusiasts like me.

I'm glad my palate's evolved to a point where I'm loving whiskey cocktails like this one, and it's shaping up to be an interesting journey ahead. This is a spicy-sweet but amazingly balanced cocktail that's a real treat in warm weather. And given that it's perpetually humid here in Singapore, one might say this is... just what the doctor ordered.


· 2 oz blended Scotch (I used Monkey Shoulder)
· 0.75 oz lemon juice
· 0.75 oz ginger honey syrup
· 0.25 oz Islay Scotch (I used Laphroaig 10)
· Candied ginger garnish (from @scoopwholefoods_sg)

Shake everything with ice, and pour into a rocks glass over ice (small cubes work fine, but I used a large cube because I have a freezer to clear out). Garnish with candied ginger, then sip on the cure to whatever ails you on the day.

I (Shanty) Try Drinks (See all posts here)

Exploring, imbibing, and experimenting. Usually in Singapore, occasionally at bars elsewhere.

IG: @ITryDrinks

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