We've adapted this from the modern classic of the same name that Australian bartender Sam Ross popularised at Milk & Honey in Manhattan. The combination of a smooth blended Scotch and an Islay single malt is what makes it. Ross uses Famous Grouse and Laphroaig; we've been playing with Chivas Regal mixed with the magic of Ardbeg. In the original recipe, the drink is poured over a single large ice cube in a tumbler and garnished with crystallised ginger. Pictured with caramelised onion, Roquefort and walnut dip.
- 30 ml blended Scotch whisky
- 10 ml peated single malt Scotch whisky
- 20 ml fresh lemon juice
Honey ginger syrup
- 150 ml honey
- 1 thumb-sized piece of ginger, peeled and thinly sliced
- 1For honey ginger syrup, stir honey into 150ml hot water in a small saucepan over medium heat to dissolve. Add ginger, simmer gently to infuse (10 minutes), then strain and cool. Syrup will keep, sealed and refrigerated, for up to 1 month.
- 2Add whiskies, lemon juice and 20ml of honey ginger syrup to a shaker half-filled with ice. Shake, strain into a cocktail glass and serve.
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