Whisky & Ginger Recipe

Prepare syrup

Grate about 1 tsp of fresh ginger. In a small heatproof container, combine 20 ml honey and 20 ml warm water (not boiling). Stir to dissolve the honey, then add the grated ginger and let steep for 5 minutes to infuse.

Strain and cool

Strain the mixture through a fine mesh or a small sieve into a clean container to remove solids. Allow the syrup to cool to room temperature. You will have roughly 40 ml syrup; measure out 20 ml for the cocktail and refrigerate the remainder for later use (keeps 5–7 days).

Chill and measure

If preferred, chill a rocks glass briefly with ice and water, then discard the water. Measure 30 ml Monkey Shoulder and 30 ml Glenfiddich 14 into a jigger or mixing glass.

Add mixers

Add 20 ml freshly squeezed lemon juice and 20 ml of the prepared honey-ginger syrup to the whiskies in the shaker or mixing glass.

Shake with ice

Add 4 ice cubes to the shaker. Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.

Strain over fresh ice

Fill the chilled rocks glass with fresh ice. Double-strain the shaken cocktail into the glass to remove ice shards and any remaining ginger bits, leaving a clean, balanced drink.

Garnish

Float a lemon wheel on the surface and add 1–2 thin slices of fresh ginger or a piece of candied ginger on top or on a pick.

Serve immediately. Optionally tell the guest the cocktail highlights a 1:1 blend of Monkey Shoulder and Glenfiddich 14 with bright lemon and warm honey-ginger — encourage sipping to appreciate the layered malt character.