Name: Medicina Latina
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Blanco tequila; 22.5 ml Lime juice; 10 ml Ginger syrup; 10 ml Honey and water syrup; 5 ml Mezcal

Medicina Latina
Jump to

Serve in an Old-fashioned glass

Ingredients:
2 oz	Patrón Silver blanco tequila
³⁄₄ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Monin Ginger Syrup
¹⁄₃ oz	Honey syrup (3 parts honey to 1 water by weight)
¹⁄₆ oz	Del Maguey Vida Clásico Mezcal

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of skewered crystallised ginger.
SHAKE first 4 ingredients with ice.
STRAIN into ice-filled glass.
FLOAT mezcal.
Garnish with skewered crystallised ginger.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A ginger spiced and honeyed Tequila Sour.

View readers' comments

Variant:

Penicillin

History:

Adapted from a recipe created in 2009 by Marcos Tello at The Varnish in Los Angeles, USA.

In January 2022 I updated the recipe above. The previous after-dinner version comprised:
60ml (2oz) Blanco tequila
10ml (1/3oz) Honey syrup (3:1)
10ml 1/3oz) Ginger syrup
SHAKE all ingredients with ice and strain into ice-filled old-fashioned glass. Garnish with candied ginger and spray of mezcal.

More cocktails by Marcos Tello

Nutrition:

One serving of Medicina Latina contains 193 calories

Alcohol content:

1.4 standard drinks
17.85% alc./vol. (17.85° proof)
19.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 5 comments for Medicina Latina.
See discussion in the Forum

Please log in to make a comment

Frederic D.

22nd May 2024 at 22:32

I made the sour version with lemon juice (I enjoy the ginger/honey combination with lemon more than lime, also I had a 1/2 lemon). Used Don Julio and Montelobos. This was very good, although I found that the ginger tended to fade and the mescaline became more prominent as the ice melted and dilution increased. I might try it on just one large ice cube next time, rather than an ice filled glass.

Toby James

16th December 2024 at 01:13

The mescaline can never be too prominent.

Chris Dimal

21st January 2023 at 22:42

Sacrilegiously, made it without the Mezcal. Areum is right in that it is normally a Sour with more Mezcal. In this configuration, it still works, at least for me. Maybe it's because of my wet palate, but I may not like it with the Mezcal. The honey and ginger round off the Tequila, turning it into a sweet digestif, and with the warming ginger, it also makes it soothing and spicy. But that's just me.

Simon Difford

25th January 2023 at 20:16

Mezcal was in the garnish as a spray. However, I have revisited and updated this recipe to confirm to the sour with mezcal that now prevails. Both versions are tasty but suit different occasions.

John Hinojos

5th October 2022 at 00:07

Interesting cocktail. A little on the sweet side and I used 2/3s of the honey syrup. Since I am not a fan of the smoky mezcal, used a spritz of absinthe. The absinthe helped to cut the sweetness.

Areum Jeon

11th February 2022 at 17:23

Have you tried a version with lemon/lime juice? That one bears more resemblance to the Penicillin cocktail(just replacing blended&smoky scotch with tequila&mezcal) and I loved it.

Areum Jeon

13th February 2022 at 09:29

A sour template: 2 oz tequila blanco or reposado, 3/4 oz lime juice, 3/8 ginger syrup, 3/8 honey syrup, and a spray of mezcal on top. I've seen this recipe on Leandro's Youtube channel.