Mezcal Penicillin Recipe

Make the syrup

Combine 0.5 cup water and 0.5 cup runny honey in a small saucepan. Add the 2 tablespoons of thinly sliced fresh ginger. Warm over medium heat, stirring until the honey dissolves and the mixture is gently simmering. Reduce heat and let simmer 2–3 minutes to infuse ginger. Remove from heat and let cool to room temperature (at least 15–20 minutes) to deepen flavor. Strain out the ginger slices into a jar. Refrigerate; syrup will keep 1–2 weeks.

Combine and shake

Fill a cocktail shaker with ice. Add 2 oz reposado mezcal, 0.75 oz peated single malt whisky, 0.75 oz fresh lemon juice, and 0.75 oz of the prepared honey-ginger syrup. Note: keep the 0.75 oz peated malt separate from the mezcal until the end if you prefer to float it.

Shake

Shake vigorously for 10–15 seconds until the shaker is well-chilled and slightly frosted. This both chills and dilutes to proper balance.

Strain

Double-strain the cocktail into a rocks glass over one large ice cube (or a few large cubes) using a Hawthorne and fine mesh strainer to remove any ice shards and pulp.

Float peated whisky (optional)

If you separated the peated whisky, gently pour (or float) the 0.75 oz peated single malt over the back of a bar spoon onto the drink so the smoky whisky sits briefly on top, giving aroma without overpowering. Alternatively, you can mix it in for a more integrated smoky flavor.

Garnish and serve

Garnish with a piece of candied ginger or a thin slice of fresh ginger and an optional lemon wheel. Serve immediately.