Specification
| Blended Scotch | 60 ml |
| Fresh lemon juice | 22 ml |
| Honey-ginger syrup | 22 ml |
| Islay single malt | 7.5 ml, floated |
| Candied ginger | 1 |
Method
- 01Shake the blended Scotch, lemon and honey-ginger syrup with ice.
- 02Strain over one large cube in a rocks glass.
- 03Float the Islay whisky gently over the back of a spoon.
- 04Garnish with a piece of candied ginger.
Where it comes from
Sam Ross made it at Milk & Honey in New York in 2005, and it has become one of the most widely served cocktails invented this century. The float is the trick: you smell peat smoke on every sip without drinking a smoky drink.
If you change one thing: Make the syrup by steeping sliced fresh ginger in warm honey and water, roughly three parts honey to one of water. Ground ginger will not do it.