Rum Penicillin

Inspired By:

Cure (New Orleans)

Complexity

Alcohol Level

4/5

Strong

Type

Sour

Preparation

Shaken

Glass

Old Fashioned

Ice

Fresh Ice

INGREDIENTS

Choeng Doi Blanc • 45 ml / 1.5 oz

Fresh lime juice • 30 ml / 1 oz

Ginger syrup • 15 ml / 0.5 oz

Honey syrup • 15 ml / 0.5 oz

Angostura bitters • 5 drops

Peated Scotch • 3 spray atomizer

Garnish:

Dehydrated lime wheel • 1

Ginger Syrup:

Fresh ginger juice • 1 part

White sugar • 1 part

Honey Syrup:

Honey • 2 parts

Boiling water • 1 part

STEPS

1. For Ginger Syrup: Blend fresh ginger and strain to extract juice. Combine 1 part ginger juice with 1 part white sugar in blender until smooth

2. For Honey Syrup: Combine 2 parts honey with 1 part boiling water, stir to combine, cool completely

3. Combine Choeng Doi Blanc, lime juice, ginger syrup, honey syrup and bitters in shaker

4. Add ice and shake vigorously for 15 seconds

5. Double-strain into an old fashioned glass over fresh ice

6. Garnish with dehydrated lime wheel

7. Finish with 3 sprays of peated Scotch from an atomizer

NOTES:

A modern riff on the classic Penicillin that swaps Scotch for rum while keeping the healing spice profile. Ginger syrup must be made fresh (never cooked) to preserve aromatic compounds. The honey syrup rounds sharp edges while the Scotch spray adds smoke without overpowering.

Batched Version: Prepare ginger and honey syrups in advance. Batch the liquid ingredients minus bitters and Scotch. Add bitters and spray atomizer garnish just before service.

HISTORY

The Penicillin was invented at Seasonal Restaurants by Sam Ross in 2005 as a medicinal-style sour combining ginger, honey and Scotch - ingredients traditionally used for colds. The name plays on both its warming properties and the accidental discovery of penicillin.

This rum version maintains the spirit of healing warmth while letting Choeng Doi Blanc's agricultural character shine through the spice. It's a drink that rewards slow sipping.