Ingredients
Equipment
Method
- Combine equal parts raw honey and hot water in a small jar, then stir until the honey dissolves completely. Let it cool to room temperature before using.
- Cut a fresh lemon in half and juice it by hand or with a citrus juicer until you have at least 0.75 ounces.
- Slice fresh ginger into thin rounds about 1/4 inch thick, leaving the skin on for maximum flavor. You'll need four to six slices for muddling, plus one extra for garnish.
- Add a generous handful of ice to your cocktail shaker, filling it about halfway.
- Add your ginger slices to the shaker and gently muddle them using the bar spoon or muddler, pressing just enough to release the oils without completely destroying the slices.
- Pour 2 ounces of blended Scotch whisky, 0.5 ounces of peated Islay whisky, 0.75 ounces of fresh lemon juice, and 0.5 ounces of honey syrup into the shaker.
- Close your shaker tightly and shake vigorously for about 10 to 12 seconds, using firm wrist action to really chill and combine everything.
- Place your hawthorne strainer over the top of the shaker and pour the drink into a coupe glass or rocks glass filled with fresh ice.
- Place a thin slice of fresh ginger on top of the drink or along the rim, then serve immediately.
Notes
Pre-chill your glass in the freezer for five minutes before serving to keep your drink properly chilled longer. Make honey syrup in small batches and store it in the fridge for up to two weeks. Don't skip the peated Islay whisky as it provides the signature smoky character. Use fresh lemon juice, not bottled, for the best flavor. Muddle ginger gently to avoid bitter, pulpy texture.