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- • 35 ml Whisky* (They used Monkey Shoulder, we use Te Bheag)
- • 25 ml Lemon Juice
- • 15 ml Ginger Liqueur
- • 20 ml Honey Syrup
- • 10 ml Ardbeg 10 yr (or similar “peaty” Whisky)
- Shake and double strain into an ice-filled rocks glass (use large cubes if you can find them). Float Ardbeg on top of drink.
Notes
- Honey Syrup is 2:1 Honey:Water
- * In Scotland, Scotch Whisky is called simply, Whisky. Their view is that there really is no other kind…
