Steps
- In a cocktail shaker, muddle 2 quarter-size slices of fresh ginger. Add 60ml of blended Scotch whisky, 22.5ml of fresh lemon juice, and 22.5ml of honey syrup.
- Fill the shaker with ice, shake well, and double strain into a chilled rocks glass filled with ice.
- Float 7.5ml of peated Islay Scotch whisky on top and garnish with candied ginger.