Penicillin
Penicillin by Sam Ross
“Flaskolation” - a flask full of isolation and frustration, but a flask that also holds the answers. I think it is a perfect new word that captures the essence of this epic battle, man versus virus, science versus nature, progress versus mutation, and the unrelenting quest for a solution. Speaking of which, I have an apropos solution with which to properly appreciate this puzzle box. In keeping with the theme, one of the greatest scientific discoveries of modern (Western) medicine was made by Alexander Fleming in 1928. Penicillin led to the discovery of antibiotics, a tool that turned the tide in the battle against bacterial infection and which has saved millions of lives since.
Great Scots!
In 2005, Sam Ross, an Australian making his living during the cocktail renaissance in the storied New York bar Milk and Honey, discovered the Penicillin cocktail. As a delightful riff on another Milk and Honey invention, T.J. Siegal’s Gold Rush (itself a clever variation on the classic whiskey sour), Ross’s new cocktail was pleasing but he could never have predicted its own lasting impact. The drink replaces the whiskey with a mild blended scotch, and adds ginger to the honey syrup from the Gold Rush. This mix of ginger and honey, which are often associated with comfort in illness, play remarkably well with scotch. The final flourish is a float of peaty Islay scotch on top. The drink is meant to be consumed with a straw, so the smoky aroma tickles the senses while the sweet honey gingered body of the drink is first tasted. It’s a tremendously effective sensation and there’s no wonder it is one of the most enduring modern classics. It’s absolutely delicious! If you’re feeling tossed about by the viral waves of the world at the moment, have some penicillin. It won’t do a damn thing to protect you right now but it will sure make you feel better. Cheers!
This pair is worth a shot
Penicillin by Sam Ross
2 oz blended scotch
¾ oz fresh lemon
¾ oz honey syrup (1:1 honey:water)
¼ Islay scotch
2-3 rounds of fresh ginger
Muddle the ginger in the bottom of a shaker tin. Shake scotch blend, lemon and honey syrup with ice and strain into a favorite glass with ice. Float the Islay scotch on top and garnish with candied ginger (or a straw / syringe). Cheers.
read about the “Flaskolation” box: