From acclaimed Charleston barman Mick Matricciano, "Originally created by Sam Ross at New York’s Milk and Honey, this cocktail is a mandatory cold-weather cocktail. This drink would be impossible to replicate without Scotch. Without the Islay malt float, it becomes just another whiskey/ginger/honey sour. The complex peat smoke of the Laphroaig turns the drink on its head and transforms what would otherwise be a very easy drinking cocktail into a serious, slow sipper. This cocktail takes a little more prep than the others but is absolutely worth the effort."
- Yield: 1 drink
Ingredients3 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)