In a cocktail shaker, muddle 2 quarter-size slices of fresh ginger. Add 60ml of blended Scotch whisky, 22.5ml of fresh lemon juice, and 22.5ml of honey syrup.
Fill the shaker with ice, shake well, and double strain into a chilled rocks glass filled with ice.
Float 7.5ml of peated Islay Scotch whisky on top and garnish with candied ginger.
