I wanted to create a Sam Ross style cocktail where it can be repeated and recreated anywhere with ingredients most bars have on hand. It was a combination of his Penicillin Cocktail and a New York Sour, but subbing tawny 10 year port rather than red wine to add some extra complexity.
22ml Lemon Juice
22ml Honey Ginger Syrup*
30ml Sombra Mezcal
30ml Maple Rye (high quality Quebec maple syrup)
15ml 10 year Tawny Port
Atomizer Elemakule Tiki Bitters by Bittermens
Add all ingredients except the Port and the bitters into a shaker tin shake and strain into a rocks glass with a king cube. Float the the 15ml of tawny port over top of the king cube, and spritz the cocktail with the atomizer.
*Honey Ginger Syrup: 66ml water to 100ml honey. Warm and blend the two together. Using the honey syrup 500ml honey to 7% fresh ginger. Blend in a Vitamix and double strain. Will keep for 2 weeks.