Penicillin
Blended Scotch, lemon, honey and fresh ginger form the base, while the Islay malt float provides a concentrated smoky aroma.
IBA published specification · 1 reference serve.
Glassware
Technique
Ice
Garnish
Preparation effort
Ingredients & measurements
| Ingredient | mL | US fl oz | Source measure / qualification |
|---|---|---|---|
| Blended scotch whisky | 60 | 2.03 | 60 ml Blended scotch whisky |
| Lagavulin 16y | 7.5 | 0.25 | 7.5 ml Lagavulin 16y |
| Fresh lemon juice | 22.5 | 0.76 | 22.5 ml Fresh lemon juice |
| Honey syrup | 22.5 | 0.76 | 22.5 ml Honey syrup |
| 2-3 quarter size sliced fresh ginger | — | — | 2-3 quarter size sliced fresh ginger |
Converted equivalents are rounded for display; use one measurement system consistently. Dashes, spoonfuls, fruit counts and unspecified top-ups remain source measures. A blank equivalent does not mean zero.
How to make it
Press the fresh ginger in the shaker. Add blended Scotch, lemon and honey syrup, then shake with ice. Fine-strain over fresh ice and float the Islay malt.
Glass: Old-fashioned glass. Ice: Fresh cubes. Garnish: candied ginger slices.
Flavor & balance
- Sour (Acidic) (dominant): Citrus contributes the principal tart edge; fruit ripeness and juice yield affect balance.
- Sweet (supporting): Sweeteners, fruit or sweetened modifiers round the attack and add weight; product sugar varies.
- Spicy (Heat) (supporting): Ginger or pepper seasoning supplies heat distinct from ethanol warmth.
- Earthy / Herbal (supporting): Botanicals, fresh herbs or the base spirit give aromatic plant character; this is not a basic taste.
Assess sweetness, bitterness and tactile drying separately. These flavor expectations are based on recipe structure, not measured tasting scores. Actual products, ice and dilution will change the result.
Preparation & batching
Service complexity: moderate. Batchability: spirit components only.
- Measure and label the chosen product specification; chill appropriate glassware.
- Prepare or select the named syrup; record its concentration and follow its storage instructions.
- Prepare and measure fresh fruit components for the service plan; do not assume a fruit count guarantees a juice volume.
Finish chilling, dilution and garnish at service. Trial the actual serving method before approving a batch. Workload is an editorial assessment; no labor timing or storage validation is claimed.
Spirit & ingredient choices
Recipe notes & variations
For a Black Flannel variation, change one component at a time and record the selected product, proof, sweetener concentration and dilution. Compare it with this reference before naming or publishing the variation.
Compare: Amaretto Sour — Morgenthaler version, Gold Rush, New York Sour, Whiskey Sour.