Mezcal Penicillin Recipe: A Mezcalum Twist on a Modern Classic
Ingredients
- 3 oz Mezcalum Mezcal
- ¾ oz fresh lemon juice
- ¾ oz honey-ginger syrup
- Candied ginger (for garnish)
For the Honey-Ginger Syrup
- 1 cup honey
- 1 6-inch piece of fresh ginger, peeled and thinly sliced
- 1 cup water
Preparation
- Make the Honey-Ginger Syrup
- Combine honey, sliced ginger, and water in a saucepan over high heat.
- Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.
- Remove from heat and let the mixture steep overnight in the refrigerator.
- Strain using cheesecloth and store the syrup in an airtight container.
- Build the Cocktail
- In a shaker, combine Mezcalum, lemon juice, and honey-ginger syrup with ice.
- Shake until well-chilled.
- Strain into a rocks glass filled with fresh ice.
- Garnish with Candied Ginger
- A small piece of candied ginger completes the drink, adding a touch of sweetness and a hint of spice.