NA Penicillin
A zero-proof riff on the modern classic Penicillin — NA whiskey, honey-ginger syrup, and fresh lemon for a complex, layered mocktail.
- 2 oznon alcoholic whiskey
- ¾ ozfresh lemon juice
- ¾ ozhoney syrup
- 3 slicesfresh ginger
- Candied ginger and lemon twistgarnish
- 1Make 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.
- 2Add the ginger slices, lemon juice, and honey syrup to a cocktail shaker. Muddle the ginger gently.
- 3Add the non-alcoholic whiskey and fill the shaker with ice.
- 4Shake vigorously for 10-12 seconds.
- 5Fine-strain into a rocks glass over fresh ice.
- 6Garnish with a piece of candied ginger and a lemon twist.
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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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Everything you need to make a great NA Penicillin at home.
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