from Mick Matricciano, “Originally created by Sam Ross at New York's Milk and Honey”
3 slices fresh ginger
2 ounces Scotch (blended Scotch is best or an unobtrusive single malt such as Glenlivet)
¾ ounce fresh lemon juice
¾ ounce honey syrup (to make, dissolve honey into water at an equal proportion)
¼ ounce Islay single malt Scotch (Laphroaig is best, cask strength if you can find it)
Muddle the ginger in the bottom of a cocktail shaker, then add the blended Scotch, lemon juice, and honey syrup are added with ice.
Shake and strain into a rocks glass full of ice.
Top with a float of the Islay malt. To make Islay float, place a spoon into the glass and lean against the edge. Gently pour scotch over the back of the spoon. Because of the different densities of the liquids, the Islay malt will float to the top.