- 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.
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.
