Three Ways: Penicillin

At modern Colombian restaurant Parche in Oakland, beverage director Eric Syed layers together smoky and spicy spirits. “It’s 100-percent inspired by the Penicillin,” says Syed. “It’s an evolution of a cocktail I’ve had on several menus—basically a mezcal riff on the drink.” Syed splits the base between mezcal and rye whiskey for added complexity, adding that he likes to use Redwood Empire Rye for its notes of oak and cedar reminiscent of a peaty Islay scotch. In fact, Syed nixes the scotch altogether, topping the drink with a float of bittersweet nocino (walnut liqueur).

1 oz. mezcal (Syed uses Pelotón de la Muerte Espadin)
1 oz. rye whiskey
1 oz. fresh lemon juice
3/4 oz. honey-ginger syrup
1/4 oz. nocino (such as Nux Alpina)

Tools: shaker, strainer
Glass: rocks

Mix a honey-ginger syrup, combining equal parts of honey syrup (1:1) and ginger syrup (1:1). In a shaker with ice, add the ingredients, except the nocino. Shake and strain into a rocks glass filled with fresh ice, and float the nocino on top.

Eric Syed, Parche, Oakland, California

With a feisty cocktail program to match the vibe of the bar, Superfrico in Las Vegas adds a hint of the tropical to their Penicillin by making a honey syrup infused with toasted coconut, then emphasizes the nutty flavors with a pour of oloroso sherry. “Combining the depth oloroso sherry imparts with the zesty flavor party brought to you by a marriage of toasted coconut honey and ginger, it feels like a tropical luau in your mouth,” says Superfrico executive of beverage Niko Novick, who created the cocktail.

1 oz. bourbon
3/4 oz. fresh lemon juice
3/4 oz. coconut-honey syrup
1/2 oz. oloroso sherry
1/4 oz. ginger syrup (1:1)
2 dashes orange bitters

Tools: shaker, strainer
Glass: double rocks
Garnish: peaty scotch spritz, lemon wheel

In a shaker filled with ice, add all the ingredients. Shake and strain into a double rocks glass filled with a large ice cube. Mist with 5 sprays of a peaty scotch (such as Laphroaig) and
garnish with a lemon wheel.
Coconut-Honey SyrupToast 50 grams of unsweetened coconut chips in the oven at 355 degrees F for 5-10 minutes, until golden. Combine the coconut with 200 ml of honey and 160 ml of water in a sous-vide bag and circulate at 158 degrees F for an hour and a half. (Alternatively, gently simmer the ingredients on the stovetop for 1 hour.) Cool the mixture and fine strain; keep refrigerated for up to 1 month.

Niko Novick, Superfrico, Las Vegas

Essentially a Penicillin by way of Normandy, the Antidote at REIGN in Toronto’s Fairmont Royal York swaps in complementary autumnal flavors. “The Antidote is one of our bartenders’ takes on the classic Penicillin, but updated to use some of his favorite ingredients—Calvados and farmhouse cider—creating something a little more approachable and in line with a French aperitif-style drink,” says James Grant, director of beverage for the hotel. The cocktail, created by Chris Jeffreys, gets a kick from a fresh honey-ginger syrup.

1 oz. Calvados
3/4 oz. honey-ginger syrup
3/4 oz. fresh lemon juice
2 dashes cinnamon bitters
1 1/2 oz. farmhouse-style cider

Tools: shaker, strainer
Glass: rocks
Garnish: peated whisky spritz, freshly grated nutmeg
Honey-Ginger SyrupIn a blender, combine 100 grams of honey with 50 grams of hot water and 10 grams of chopped fresh ginger. Blend well, then strain and bottle for use within 2 weeks.

Add the ingredients, except the cider, to an ice-filled shaker. Shake, then add the cider to the shaker, and strain the drink into a chilled rocks glass over fresh ice. Garnish with a spritz of peated whisky and freshly grated nutmeg.

Chris Jeffreys, REIGN, Toronto