Blended Scotch cocktail with honey-ginger syrup, lemon, Islay Scotch float and candied ginger garnish
Author:TJ
Ingredients
Scale
2 oz blended scotch
3/4 oz honey-ginger syrup
3/4 oz lemon juice
1/4 oz Islay single malt
Candied ginger – garnish
Instructions
Make honey ginger syrup: Combine 1 cup honey, a six inch piece of peeled, thinly sliced ginger and 1 cup water in a saucepot over high heat. Bring to a boil, then lower the heat and simmer for 5 minutes. Refrigerate and steep overnight. Strain with cheesecloth to remove any solids or pieces of ginger peel
Fill a double rocks glass with ice
Combine the blended scotch, honey-ginger syrup and lemon juice in a shaker with ice and shake like an earthquake to chill it thoroughly
Strain and pour into the glass
Float a splash of the peated islay malt on top with a bar spoon
Garnish with one or two pieces of the candied ginger