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.
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.
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.
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.
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.
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.