Why the Penicillin Became the Most Riffed-On Modern Classic
Among the most well-traveled of the modern classic cocktails, the Penicillin has also become the source of countless riffs.
- story: Kara Newman
- photo: Lizzie Munro
Penicillin
No new drink of the twenty-first century has gone further in terms of fame than this complex, spicy, smoky turn on a Whiskey Sour.
- story: Chloe Frechette
- photo: Daniel Krieger
Paper Plane
Sam Ross, the longtime bartender at Milk & Honey (now Attaboy), created this simple, equal-parts drink for the opening menu at The Violet Hour in Chicago, a bar where he…
- story: Chloe Frechette
- photo: Daniel Krieger
The Cobble Hill
Famed for creating such new-classic cocktails as The Penicillin and the Paper Plane, here’s one more potential classic for the books from Sam Ross, now of NYC’s Attaboy.
- story: Lizzie Munro
Midnight Stinger
This Fernet-laced riff on the classic Whiskey Sour formula is Sam Ross's go-to drink for "whiskey/citrus/bitter" requests at the NYC bar Attaboy.
- story: Talia Baiocchi
The Bar Heard Round the World
Since the minuscule Lower East Side bar opened its doors in 1999, Milk & Honey's influence on today's cocktail scene has been immeasurable. From its diaspora of bartenders to enigmatic…
- story: Alia Akkam
- illustration: James Carpenter
Harvest Sour
This egg white-based sour by Sam Ross splits the base between applejack and rye whiskey.
- story: Lizzie Munro
Bitter Tom
In an effort to create a bitters-based Tom Collins (and one-up fellow New York bartender Sam Ross's Grapefruit Collins), Brad Farran created its “hotter, younger cousin,” the Bitter Tom.
- story: Leslie Pariseau
- photo: Daniel Krieger
