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Prep time
10 minutes
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Cook time
5 minutes
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makes
1 cocktail
Author Notes
This zippy, bourbon-forward spin on the Penicillin is the perfect match for a crisp spring day. Maker’s Mark 46® replaces the traditional Scotch, while the smoky element is reincorporated via a lapsang souchong-steeped honey syrup. The smoked Chinese black tea infuses the cocktail with even more of those soothing toddy vibes. Bright lemon juice rounds out the drink, which is topped with a lemon peel for an additional touch of brightness. —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties. Order a bottle of Maker's Mark to make this cocktail (and many more).
WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2023 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
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Ingredients
- For the cocktail:
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1
(½-inch) piece fresh ginger, peeled
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2
parts Maker’s Mark 46®
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¾
part smoky honey syrup
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¾
part freshly squeezed lemon juice
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Fresh lemon peel, for garnish
- For the smoky honey syrup:
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¼ cups
loose-leaf lapsang souchong
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1 cup
honey
Directions
- For the cocktail:
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Using a muddler or wooden spoon, muddle the ginger in the bottle of a cocktail shaker until well mashed.
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Add the Maker’s Mark 46®, smoky honey syrup, and lemon juice along with ice and shake until well chilled. Strain into a rocks glass over one large square ice cube.
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Squeeze the lemon peel to express the oils, then rub the peel along the inside rim of the glass and drop in. Serve immediately.
- For the smoky honey syrup:
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Bring 1 cup water to a boil in a small saucepan. Remove from heat and add lapsang souchong, let steep for 5 minutes.
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Strain the tea and stir in the honey until completely dissolved. Let cool completely and strain. This syrup will keep in the fridge for up to 2 weeks.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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