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COCKTAIL - SCOTCH - Panacea with Honey-Lemon-Ginger Syrup
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| Panacea |
WSJ
Make honey-lemon-ginger syrup:
In a small pot over medium heat, simmer 1 cup honey, 1 cup water and ½ cup minced ginger until mixture cooks down to a thick syrup, 10 minutes. Strain through a fine-mesh sieve, pressing on solids to extract liquid. Discard solids. Add ¾ cup fresh lemon juice to syrup and stir. Cover and chill.
In a tumbler half-filled with ice, stir together 2 ounces honey-lemon-ginger syrup and 2 ounces blended Scotch. Pour ¼ ounce Islay single-malt Scotch over the back of a spoon so it floats on top of drink. Garnish with a slice of ginger and candied lemon peel (optional).
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