Combine the blended Scotch with the honey-ginger syrup and lemon juice in a cocktail shaker three-quarters filled with ice.
Shake until chilled.
Strain into a rocks glass filled with one large cube.
Top with the Islay Scotch and garnish with candied ginger.
Remplacer le sirop de miel par une liqueur de pêche.
Ajouter 0¼ oz de ginger syrup