Ingredients

  • 2 oznon alcoholic whiskey
  • ¾ ozfresh lemon juice
  • ¾ ozhoney syrup
  • 3 slicesfresh ginger
  • 🍋Candied ginger and lemon twist(garnish)

🔧 Tools

cocktail shakerjiggerstrainerrocks glasssaucepan

Instructions

  1. Make the honey-ginger syrup: combine equal parts honey and water in a small saucepan with several slices of fresh ginger. Warm over low heat, stir until honey dissolves, then cool and strain. Store in fridge.
  2. Add the ginger slices, lemon juice, and honey syrup to a cocktail shaker. Muddle the ginger gently.
  3. Add the non-alcoholic whiskey and fill the shaker with ice.
  4. Shake vigorously for 10-12 seconds.
  5. Fine-strain into a rocks glass over fresh ice.
  6. Garnish with a piece of candied ginger and a lemon twist.

📜 History

The Penicillin cocktail was created by bartender Sam Ross at Milk & Honey in New York City in the early 2000s and quickly became one of the most celebrated modern classics. Its blend of Scotch, lemon, honey, and ginger made it a beloved sour-family drink. The non-alcoholic version gained traction in the mid-2020s as NA whiskey brands improved, allowing bartenders to reproduce the drink's layered complexity without alcohol.

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