CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Ingredients

  • 2oz Scotch Whiskey

  • 1/2oz Peated Islay Scotch

  • 3/4oz Lemon Juice

  • 3/4oz Honey Ginger Syrup*

Method

Shake all ingredients (except for the Islay Scotch) with ice and strain into an ice-filled old fashioned glass. Layer the Peated Scotch on top over the back of a spoon.

*Honey Ginger syrup: Peel and thinly slice a 6" piece of root ginger and place in a saucepan with 1 cup of honey and 1 cup of water. Bring to a boil, reduce heat and simmer for 5 minutes. Allow to cool, transfer to a sealed container and steep in fridge for at least a day. Strain, bottle and store refrigerated for up to a month.

 

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