Ingredients

• Blended Scotch whisky — 2 oz
• Fresh lemon juice — 0.75 oz
• Honey-ginger syrup — 0.75 oz
• Peaty Islay Scotch (Laphroaig) — 0.25 oz
• Candied ginger — 1 piece

Equipment

• Shaker
• Strainer
• Rocks glass
• Juicer
• Bar spoon

Recipe — 6 Steps

1. 01
   Make honey-ginger syrup: simmer 2:1 honey to water with sliced fresh ginger for 10 minutes
2. 02
   Combine blended Scotch, lemon juice, and honey-ginger syrup in a shaker with ice
3. 03
   Shake hard for 12 seconds

   ⏱ 12s
4. 04
   Strain over a large ice cube in a rocks glass
5. 05
   Float the peaty Scotch over the back of a spoon on top
6. 06
   Garnish with candied ginger on a pick