- 2 oz Doña Vega Mezcal
- .75 oz lemon juice
- .25 oz ginger syrup
- .25 oz honey syrup
- Rye whiskey float (optional)
Add Doña Vega, lemon juice and syrup into a shaker with ice, and shake well until chilled. Strain into a rocks glass over fresh ice. Top with rye whiskey float. Garnish with thyme or thyme and candied ginger on a skewer.
To make syrups:
Honey syrup: mix equal parts honey and water; shake until combined.
Ginger syrup: mix 1/2 cup juice by grating ginger and squeeze juice out through nut bag/dish towel, combined with 1 cup sugar in a blender (2:1 ratio sugar:juice).
