4 thin slices of ginger, peeled and cut about 3/4” round
2 oz blended Scotch (such as Dewar’s or Johnnie Walker)
1 oz fresh lemon juice
3/4 oz honey syrup (honey + water, see recipe, below)
1/2 oz single malt Scotch (such as The Macallan or Talisker)
Garnish: lemon peel, candied ginger
Make honey syrup: combine 1/2 cup honey and 1/2 water in a small pot. Over medium heat, bring to a boil, stirring constantly. Lower the heat and simmer five minutes, still stirring constantly. Allow to cool, then store in an airtight container in the fridge for up to two months.
Then: In the bottom of a cocktail shaker, muddle (gently mash) the ginger with a muddler or the back of a spoon until juices are released, about 15 seconds. Add to the shaker: blended Scotch, lemon juice, honey syrup, and a handful of ice. Shake hard until cold. Strain the drink into a tumbler, over one large ice cube (or three normal cubes). Carefully pour the single malt over the back of a spoon just above the surface of the drink, creating a layer on top. Garnish with candied ginger and a twist of lemon peel.
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