Serves: 1 • Time: 5 minutes
While brainstorming with Cervantes Ramirez of New York City bar The Ship, Powell created a riff on a Penicillin, which is usually made with Scotch. Here, the main spirit is swapped out for sherry and smoky mezcal.
© Erik Bardin, The Frynamic Duo
INGREDIENTS
- 2 slices fresh ginger
- 1 Tbsp. jam
- 1½ oz. dry sherry, preferably fino
- ¾ oz. fresh lime juice
- 3 ice cubes, plus more for serving
- ½ oz. mezcal
- Candied ginger, skewered onto a pick, for garnish
DIRECTIONS
In a cocktail shaker, muddle the ginger and jam. Add the sherry, juice, and ice. Shake well, then strain into a chilled rocks glass filled with ice. Using a bar spoon, carefully float the mezcal on top of the cocktail by slowly pouring it onto the spoon. Garnish with the candied ginger and serve.
