Mezcal Penicillin Recipe
ginger-infused 400 conejos mezcal, lemon juice, honey simple syrup, candied ginger, on the rocks
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Mezcal Penicillin
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Ginger-Infused Mezcal (makes extra; can substitute by steeping)
Honey Simple Syrup
Garnish
Method
Ginger-Infused Mezcal (advance, optional)
Quick infusion (2–12 hours)
Place 6 oz mezcal and 1 oz thinly sliced fresh ginger in a clean jar. Seal and let steep at room temperature for 2–12 hours, tasting occasionally. For a pronounced ginger note, steep up to 12 hours; for a light note, 2–4 hours. When desired flavor is reached, strain through a fine mesh or coffee filter into a bottle. Reserve for cocktail float and main spirit. Keep refrigerated up to 2 weeks.
Honey Simple Syrup
Combine 1/2 cup honey and 1/2 cup water in a small saucepan. Warm over low heat, stirring until honey fully dissolves. Remove from heat and cool. Transfer to a jar and refrigerate. Keeps 2 weeks.
Cocktail Assembly
Chop 1 tsp candied ginger very fine (or muddle gently) and place in the bottom of a shaker to release aroma. This contributes texture and candied-ginger flavor to the drink.
Add 2 oz 400 Conejos mezcal, 0.75 oz fresh lemon juice, and 0.75 oz honey simple syrup to the shaker.
Fill the shaker with ice (about 1 cup or enough to fill) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Strain the cocktail into an old-fashioned glass over 1 large ice cube or a few large ice cubes. Use a fine mesh strainer if you want to remove any small candied-ginger particulates; use a regular Hawthorne/strainer if you prefer some texture.
Gently float 0.5 oz of the ginger-infused mezcal over the back of a bar spoon onto the drink to create an aromatic top layer. If you did not make an infusion, substitute with an extra 1/2 oz neat mezcal and a thin slice of raw or candied ginger as garnish.
Garnish with a candied ginger piece skewered on a pick and/or a lemon twist expressed over the drink. Optionally sprinkle a few tiny bits of the chopped candied ginger on top for visual appeal.
Serve on the rocks. Encourage the drinker to stir lightly to integrate the float before sipping if they prefer a more uniform flavor.