Rouge Tomate Penicillin

Cristian Molina, Rouge Tomate | New York City

Instead of smoky Islay Scotch, this version of the classic Penicillin gets topped with a spritz of mezcal. The concept of the entire cocktail menu at Rouge Tomate revolves around fresh juices and “healthier” versions of classics. For the honey component of this drink, they heat local honey and then pour it into barrels to ferment (to make this drink at home, non-fermented honey will suffice). That element is echoed in the bee pollen garnish that sits atop a cap of egg-white froth.

Ingredients

Serving: 1

  • 2 ounces blended Scotch, preferably Duncan Taylor Scottish Glory
  • 2 ounces blended Scotch, preferably Duncan Taylor Scottish Glory
  • 3/4 ounce honey
  • 3/4 ounce honey
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1/2 ounce egg white
  • 1/2 ounce egg white
  • spritz of mezcal (from an atomizer)
  • spritz of mezcal (from an atomizer)

Garnish: bee pollen

Directions
  1. Combine the first four ingredients in a mixing tin and shake without ice.
  2. Add one large ice cube and shake again.
  3. Strain into a Nick & Nora glass or a coupe.
  4. Garnish with bee pollen.

Tagged: penicillin, Rouge Tomate

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