Penicilina

  • 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).

Más Mezcal (Recipes)

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Vega Mule

Penicilina