6 cl Blended Scotch Whisky
0,75 cl Laphroaig Islay Single Malt 10 Years
1,25 cl Honey syrup (3 parts honey to 1 part hot water)
2,25 cl Lemon juice, freshly squeezed
1,25 cl Sweetened ginger juice (4 parts ginger juice to 3 parts granulated cane sugar)
- Cocktail shaker & build
- Candied sugar
Combine ingredients (except for the Islay scotch whisky) in a cocktail shaker, filled with large ice cubes. Shake intensively and double strain into an Old-Fashioned glass, filled with one large ice cube. Float the Islay whisky and garnish with candied ginger.