SHAKE all ingredients with ice and strain into ice-filled chilled glass.
Smoke and honey with subtle spice and plenty of Scottish attitude.
Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam’s original recipe calls for ¾ oz honey-ginger syrup in place of ginger liqueur and honey.
To make honey-ginger syrup:
Peel and thinly slice a 6 inch piece of root ginger and place in a saucepan with 1 cup runny honey and 1 cup of water. Bring to the boil, then reduce heat and simmer for 5 minutes. Allow to cool and place in a refrigerator in a sealed container overnight to steep. Strain, bottle and store in the refrigerator.
In place of the ginger liqueur used in our version of Sam’s drink, muddle 3 thumbnail slices of root ginger in the base of your shaker. Add Scotch, Islay whisky and lemon juice, and double the amount of honey water used. Shake and fine strain into ice-filled glass.