"While there are no hard and fast rules, there two key factors: how far the cocktail has traveled outside of its birthplace bar, and how many bartenders take its essential format and remix it into something both familiar and new. The and serving it Penicillin -a mix of Scotch, honey-ginger syrup and lemon juice, finished with a float of more Scotch-is one of the most riffed-on drinks today."
"(Also, it is itself a riff on the , which is a riff on the Whiskey Sour .) Around the world, bartenders treat the drink as both a muse and a blank canvas, swapping the base spirit , turning the drink or . Here are some of the ways it shows up at bars today. up or"
A modern classic is defined by two main factors: geographic spread beyond its originating bar and widespread bartender reinterpretation of its core formula. The Penicillin, made with Scotch, honey-ginger syrup, lemon juice and a Scotch float, exemplifies a highly riffed-on drink. The Penicillin also traces lineage as a riff on an earlier cocktail that itself riffs on the Whiskey Sour. Globally, bartenders use the drink as a muse and a blank canvas, frequently swapping the base spirit and varying preparation and service to create new interpretations.
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