Honey-Ginger Syrup for the Penicillin Cocktail: Recipe, Variations & Flavor Science

Honey-ginger syrup in glass bottle with sliced ginger and honey on marble

Honey-ginger syrup plays a defining role in the Penicillin cocktail, offering vibrant spice and smooth richness that elevate the drink’s smoky, citrus-forward profile. Understanding how to craft and use this syrup can completely transform both home and professional bartending results.

What Is Honey-Ginger Syrup?

Honey-ginger syrup blends the golden sweetness of honey with the zesty fire of fresh ginger, typically combined in equal measure with water. The result is a pourable, balanced sweetener concentrated with spicy-sweet flavor and a silkier texture compared to simple syrup alone. Its flavor profile is assertive yet smooth, carrying aromatic heat and floral depth that complement a wide range of cocktails—most famously, the Penicillin.

Why Use Honey-Ginger Syrup in the Penicillin Cocktail?

The Penicillin cocktail (created by Sam Ross in 2005) marries blended Scotch, lemon juice, and a smoky Islay Scotch float. Honey-ginger syrup isn’t just a sweetener here—it’s the flavor backbone. Ginger adds peppery heat that stands up to whisky, while honey brings a mellow, floral balance, smoothing out whisky’s bite and brightening citrus zest. This syrup ties the cocktail together:

Balances acidity from lemon juice with rich, complex sweetness
Amplifies whisky’s spicy and smoky notes using ginger’s aromatic fire
Adds a silky texture, much smoother than sugar syrup
Creates lingering warmth and aromatics that echo through every sip

Classic Honey-Ginger Syrup Recipe for Penicillin

100 ml honey (mild or orange blossom preferred)
100 ml water
30–40 g fresh ginger root, peeled and sliced

Add honey, water, and sliced ginger to a small saucepan.
Bring gently to a simmer. Stir until honey is dissolved.
Simmer on low for 4–5 minutes to extract ginger flavor.
Remove from heat. Cover and let steep for 10–30 minutes (longer = spicier).
Strain through a fine mesh strainer into a clean jar or bottle.
Cool and refrigerate. Keeps 1–2 weeks.

For the Penicillin, use 22.5 ml syrup per cocktail for layered, spicy-sweet results.

Ingredients for honey-ginger syrup on wood

Popular Honey-Ginger Syrup Variations

Add 1–2 ml ground turmeric for earthy color and subtle earthiness
Use wildflower or buckwheat honey for a deeper, robust flavor
Increase ginger for extra heat or decrease for a softer syrup
Replace some water with fresh ginger juice for maximum bite
Infuse with a strip of fresh lemon peel for added brightness

Expert Tips for Using Honey-Ginger Syrup in Cocktails

Always shake the syrup with citrus—this ensures proper blending and texture.
Taste your syrup: fresher ginger won’t overpower honey, while older ginger brings sharper heat.
If syrup crystalizes, a few quick shakes or gentle warming will restore texture.
Keep syrup refrigerated and use within two weeks for best flavor.

A well-balanced honey-ginger syrup is the secret to a Penicillin with depth, structure, and aromatic fire, making this classic Scotch cocktail a standout in modern mixology.

Penicillin cocktail in rocks glass with candied ginger garnish