- 2 oz Pedro Ximénez Finished Whiskey
- 3/4 oz lemon juice
- 3/4 oz honey-ginger syrup
- 2 dashes orange bitters
To make the honey-ginger syrup:
Combine 1 cup water, 1 cup of honey and heat in a small pot on medium heat. Cut up 1 hunk of ginger and add once honey has dissolved. Bring the heat down to low and simmer for about 10 minutes. Strain and let cool.
How to make
Combine all ingredients in a shaker. Rim a rocks glass with the honey-ginger syrup and press into black sanding sugar. Pour cocktail into glass over large cube. Garnish with a lemon peel.