Ingredients
Units
Scale
- 2 oz blended Scotch whisky (Johnnie Walker Black Label)
- 1/4 oz Islay whisky, peaty (Laphroaig, Ardbeg)
- 3/4 oz lemon juice
- 3/4 oz honey-ginger syrup
- candied ginger or lemon peel (garnish)
Instructions
- Mix the blended Scotch with lemon juice and syrup in a shaker.
- Add ice cubes and shake until cold.
- Strain over a large ice cube in a rocks glass.
- Layer the Islay whisky on top with the back of the spoon, or use a spray bottle.
- Garnish with candied ginger on a cocktail pick or a lemon peel
Notes
Honey-ginger syrup: in a sauce pan, mix equal parts clover honey and water with slices of ginger. Bring to a boil then simmer for five minutes over medium heat. Steep in the refrigerator overnight for best results.
In the absence of honey-ginger syrup, use 1/2 oz honey syrup and 1/4 oz ginger liqueur (Domaine de Canton).
- Prep Time: 5 minutes