Active Time

　　10 minutes

　　Total Time

　　1 hour

　　This potent mix of scotch, grapefruit juice, and honey-ginger syrup is a winter-friendly twist on the modern classic cocktail.

　　

Ingredients

Makes 1

　　

For the honey-ginger syrup:

1 (6") piece fresh ginger, unpeeled, thinly sliced

　　3/4 cup honey

　　

For the cocktail:

2 ounces blended scotch

　　1 ounce fresh grapefruit juice

　　1/2 ounce single malt scotch (such as Laphroaig)

　　

Make the honey-ginger syrup:

Step 1

Bring ginger, honey, and 1 cup water to a simmer in a small saucepan over medium-low heat. Cook, stirring, until honey has dissolved. Gently simmer, uncovered, 30 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids. Let cool to room temperature.

　　

Make the cocktail:

Step 2

Combine blended scotch, grapefruit juice, and 1 oz. honey-ginger syrup in a cocktail shaker filled with ice. Cover; shake vigorously until outside is frosty, about 20 seconds. Strain into a rocks glass, preferably with a single large ice cube. Top off with single malt scotch.

　　

Do Ahead:

Step 3

Cooled ginger-honey syrup can made 2 weeks ahead. Store in an airtight container and chill.