A spicy, herbal Penicillin/Sour riff from Leo Robitschek and Jessica Gonzalez of NYC’s NoMAD bar The ginger and honey syrups provide a spicy, sweet flavor that is complemented by the saffron and herbal notes of the Strega, the cinnamon red hot candy and oak notes of the bourbon, and the dried fruit and molasses notes in the rum. The lemon adds needed acidity and the orange bitters add juiciness 1 oz Bourbon .5 oz Blended Lightly Aged Trinidadian Rum (Scarlet Ibis or Plantation Trinidad are good options) .5 oz Strega (Italian Liqueur with notes of saffron, bittersweet herbs) .75 oz Fresh Lemon Juice .25 oz Ginger Syrup (2 parts granulated sugar: 1 part fresh ginger juice) .25 oz Honey Syrup (2 parts honey: 1 part warm water) 2 dashes Orange Bitters (I like to mix the spicier Regan’s Orange and juicier Angostura orange, but any Orange bitters you prefer is fine) Shake with ice and strain into a chilled double rocks glass with a large ice cube. No garnish