Rhubarb and ginger gin, scotch whisky, lemon juice and homemade honey-ginger syrup shaken over ice and served.

  • Serves: 2 people
  • Prep time: 5 minutes
  • Cooking time: 5 minutes
    • British
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Rhubarb Gin Penicillin Cocktail

    Recipe Information

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    For the Honey-Ginger Syrup:

    170g Honey

    230ml Water

    8cm piece fresh Ginger, peeled


    For the Cocktail:

    100ml Rhubarb and Ginger Gin

    25ml Lemon Juice

    40ml Honey-Ginger Syrup

    Ice Cubes

    25ml Islay Scotch Whisky

    Lemon Peel, for garnish


    First, make the syrup. Grate the ginger and put in a small saucepan along with the water and honey.

    Bring to the boil and simmer for 5 minutes – allow to cool and refrigerate.

    To make the cocktail, mix the Rhubarb and Ginger Gin, lemon juice, syrup and some ice into in a cocktail shaker. Shake well.

    Fill 2 glasses with some ice and strain over the cocktail.

    Float the Scotch over the top using the back of a spoon to allow it to float.

    Garnish with some lemon peel and serve.