Source in .scx format of COCKTAIL - SCOTCH - Panacea with Honey-Lemon-Ginger Syrup
<?xml version="1.0" encoding="UTF-8" standalone="yes"?> <!-- Shop'NCook recipe exchange format Generated by Shop'NCook 3.1 (http://www.shopncook.com/) DTD: http://www.rufenacht.com/shopncook.dtd --> <!DOCTYPE ShopNCook> <?xml-stylesheet href="shopncook1.css" type="text/css"?> <ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en"> <RecipeList> <Recipe recipeId="77838" locale="en"> <RecipeHeader> <RecipeTitle>COCKTAIL - SCOTCH - Panacea with Honey-Lemon-Ginger Syrup</RecipeTitle> <Category></Category> <NbPersons>0</NbPersons> <PortionYield quantity="1.0" unit=""></PortionYield> <PrepTime hours="0.0"></PrepTime> <TotalTime hours="0.0"></TotalTime> <Source></Source> </RecipeHeader> <IngredientList> <IngredientText>Panacea</IngredientText> </IngredientList> <RecipeText>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). </RecipeText> </Recipe> </RecipeList> </ShopNCook>