2 oz Scots Highland whisky
3⁄4 oz Fresh lemon juice
3⁄4 oz Honey-ginger syrup*
*Honey-ginger syrup: In a small saucepan, combine honey, water and ginger. Simmer for 35-40 minutes. Strain syrup into a jar. Place in the refrigerator to steep overnight.
In a shaker Add the blended scotch, juice, syrup with ice and shake. Strain into a rocks glass over fresh ice.Top with the single-malt scotch.
Garnish with 1 piece of candied ginger