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Makes 1 drink

“This modern classic, invented by Australian bartender Sam Ross, will appeal to drinkers who relish sour-style cocktails, but want a bit more depth of flavour,” says Pasan Wijesena.

50ml blended Scotch whisky

30ml lemon juice

10ml honey syrup (1:1
honey to water)

10ml ginger syrup (see note)

1 barspoon Islay whisky

Candied ginger on a
skewer to garnish


1. Combine blended Scotch, lemon juice, honey and ginger syrups in a cocktail shaker, fill with ice, then seal and shake vigorously until well chilled. Strain into a double old fashioned glass filled with ice. Float the Islay whisky on top and garnish with candied ginger
on a cocktail skewer.


For ginger syrup, add a cup of sliced ginger to one cup water and one cup of sugar. Bring to boil, then simmer on low heat for 15 mins. Steep like a tea for an hour, then strain off solids.

Recipe by Pasan Wijesana

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