Penicillin by Michael Voltaggio
Food52
Photo by Michael Voltaggio
- Serves
- 1 drink
- Prep Time
- 10 Minutes
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.
Ingredients
Cocktail
- 2 ounce Marcado 28 Reposado Tequila
- 3/4 ounce honey ginger syrup
- 1 3/4 ounce lemon juice, freshly squeezed
- 2 dash aromatic bitters
- Candied ginger
- Lemon peel
Honey Ginger Syrup
- 4 cubes of fresh ginger, peeled
- 1 cup honey
- 1 cup water
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Directions
Instructions
- Step 1
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.
- Step 2
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.