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Prep time
10 minutes
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makes
1 drink
Author Notes
An all-agave riff on the classic Penicillin cocktail invented in the mid-2000s by Sam Ross at the Milk & Honey bar in New York City. This version, by chef Michael Voltaggio, swaps the original blended scotch for Marcado 28 Reposado Tequila and features a smokey mezcal float. This is just as good served up (in a chilled coupe) or on the rocks.
—Food52
Ingredients
- Cocktail
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2 ounces
Marcado 28 Reposado Tequila
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3/4 ounce
honey ginger syrup*
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1 3/4 ounces
lemon juice, freshly squeezed
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2 dashes
aromatic bitters
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Candied ginger
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Lemon peel
- Honey Ginger Syrup
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4
cubes of fresh ginger, peeled
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1 cup
honey
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1 cup
water
Directions
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For honey ginger syrup: Add ginger, honey and water to a sauce pan over medium heat and stir until honey dissolves. Turn off heat, steep for 30 minutes and then strain into a container.
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For cocktail: Add tequila, honey ginger syrup, lemon juice and bitters to a shaker with ice. Shake for 30 to 45 seconds. Pour into a chilled coupe or alternatively a rocks glass filled with ice. Garnish with candied ginger and a lemon peel cut into the shape of a volt.
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