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Cocktail Recipes

The latest classic and original cocktails, all kosher and ready for you.


Robbie Medwed

The Penicillin is a classic cocktail and was pretty much made for Shabbat drinking. Its base is a basic blended scotch (perfect for using on guests while you save the really good stuff for yourself) with just a floater of the good stuff. Plus, with honey, ginger, and lemon rounding it out, it's appropriate for pretty much any season.

  • 2 oz. Blended Scotch (No need to be fancy here.)
  • 3/4 oz. fresh lemon juice
  • 3/4 oz. honey syrup (equal parts honey + water)
  • 3-4 coins of fresh ginger
  • 1 oz. Smokey (Islay, usually) Scotch (Laphroig is traditional)


Lots of other recipes call for infusing the ginger into the honey syrup; I just prefer to keep my honey syrup as baseline as possible so I can keep it in the fridge and use it for many cocktails. So, I cut a few coins of fresh ginger and muddle them with the syrup in the shaker first, then add the rest of the ingredients and shake. If you muddle, you'll definitely want to double strain the cocktail, especially if you're like me and don't even bother peeling the ginger before pulverizing it. Some folks like to garnish with candied ginger, others like a lemon peel, wedge, or wheel. Me? Just a big ice cube is good enough on this one.