Penicillin

Instructions

1. Make the honey-ginger syrup: combine 1 cup honey, 1 cup water, and a 6-inch piece of peeled, sliced ginger in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes, then refrigerate overnight and strain.
2. Combine blended Scotch, lemon juice, and honey-ginger syrup in a shaker with ice.
3. Shake hard until well-chilled.
4. Strain into a rocks glass over a large ice cube.
5. Carefully float the Islay Scotch on top by pouring it over the back of a bar spoon.
6. Garnish with a piece of candied ginger on a pick.