INGREDIENTS
3 slices candied ginger, divided
2 oz. blended Scotch whisky (I recommend Monkey Shoulder.)
¾ oz. lemon juice
¾ oz. honey-ginger syrup (recipe here)
¼ oz. Laphroaig Single Malt Scotch whisky
PREPARATION
• Muddle 2 candied ginger slices in a cocktail shaker.
• Add the blended Scotch whisky, lemon juice, honey-ginger syrup and ice to the shaker. Shake 17 seconds.
• Double strain through a fine-mesh strainer into an Old-Fashioned glass filled with fresh ice.
• Float the Laphroaig on top by gently pouring it over the back of a spoon into the glass. Garnish with the remaining candied ginger slice.
This article appears in June 2015.