Despite having been created by bartender Sam Ross at Milk & Honey New York in 2005. It feels like its been around for decades and is a true modern classic.
50ml Blended Whisky (rec.Johnnie Walker Black Label)
20ml Lemon Juice
20ml Honey Ginger Syrup (recipe below)
10ml Peaty Whisky. (rec.Ardbeg 10yr)
To make the Honey Ginger Syrup, measure 100ml of honey and 100ml of water into a pan. Finely chop a 3-cm long piece of ginger and add it to the pan. Bring to the boil and simmer for five minutes. Leave the syrup to cool before fine straining.
To make the cocktail add all of the ingredients except the peaty whisky to a shaker with ice and shake vigorously. Strain into an ice-filled rocks glass, then pour the Ardbeg on top as a float.