The Winter Penicillin is the cold-weather version of the Penicillin, one of the most influential cocktails of the 2000s. Instead of fresh ginger, it uses ginger syrup enriched with cinnamon and cloves. The smoky Islay Scotch Whisky floats as a fragrant layer on top, blending with the warming spices into a drink that truly helps against winter evenings. The honey sweetness is balanced by lemon juice, while the smoke remains present but not overpowering.
And this is what you need for the Winter Penicillin
5 cl Blended Scotch Whisky
2 cl lemon juice
2 cl honey syrup (1:1)
2 cl ginger-spice syrup
1 cl Islay Single Malt Scotch Whisky
This is what matters
The ginger-spice syrup is the heart of the drink: For 250 ml syrup, peel and slice 200 g fresh ginger, simmer with 250 ml water, 200 g sugar, 2 cinnamon sticks and 4 cloves for 15 minutes, then let it infuse overnight. Strain and store chilled. The syrup keeps for three weeks in the fridge. To float the smoky whisky, place the bar spoon directly on the ice surface and slowly pour the whisky over the back — this keeps it on top, and you smell it with the first sip before the aromas blend.
Variations
- Classic Penicillin — With fresh ginger instead of spiced syrup: muddle 3 slices of fresh ginger in the shaker, then add the remaining ingredients.
- Rum Penicillin — 5 cl dark rum instead of Blended Scotch, float 1 cl overproof rum instead of Islay Whisky on top.
- Autumn Penicillin — Add 2 cl apple juice, use spiced syrup with only cinnamon and star anise, without cloves.
Frequently asked questions
Which Blended Scotch Whisky should I use?
A mild, not too smoky blend works best. The smoke will come later from the Islay Single Malt. The blend should be round and slightly sweet to carry the spices without becoming dominant itself.
Can I replace the ginger-spice syrup with plain ginger syrup?
Yes, but the drink will then be far less wintry. The spices — cinnamon and cloves — give the Winter Penicillin its seasonal character. Without them, it’s closer to the original Penicillin.
Does the smoky whisky have to float on top?
No, but it’s worth it. When floated, you smell the smoke first before drinking, adding an extra dimension. Those who prefer simplicity can add the Islay Whisky directly to the shaker — the drink will then be overall smokier.
How smoky should the Islay Whisky be?
Medium to strongly smoky. Too mild and the smoke gets lost in the spices; too intense and it overpowers the other aromas. A whisky with 30–50 ppm phenol content is ideal — this is usually stated on the bottle or can be found online.
