This cocktail is such a perfect pick-me-up after a bitterly cold day, it’s named after an antibiotic. The Penicillin is, in some way, a Melbourne original – created by Sam Ross (who got his start at Ginger, the now- closed Brunswick Street bar) in 2005 while he was working at Manhattan’s famous Milk & Honey cocktail bar.

After much experimentation, our version of the Penicillin uses Port Charlotte Peat Project; a smoky, full-bodied scotch from the island of Islay (pronounced “eye-la”). Peat, if you’re unfamiliar, is an organic matter that comes from a bog. It’s what was originally used to dry the barley in scotch before distilling, instead of wood. This is what gives scotch and Irish whiskies their smoky finish, a taste other flammable materials simply can’t impart.

Match this smoky spirit with honey, ginger and lemon – long used as home remedies – and the Penicillin won’t only warm you right through, it may even get rid of your sore throat, too.

Ingredients & Method

1tsp ginger paste, or grated fresh ginger
45ml Port Charlotte Peat Project
30ml fresh lemon juice
15ml honey syrup (1:1 honey and hot water mix)

Place all ingredients in a cocktail shaker or blender and mix well.
Pour into a short glass with ice, using a tea strainer to remove the larger pieces of ginger.
Garnish with a lemon slice or rind.
Enjoy some candied ginger on the side.

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Whisky & Alement
270 Russell St Melbourne

Tuesday to Thursday 4pm-1am
Friday 4pm-3am
Saturday 7pm-1am