I found that a little but of salt improved this cocktail remarkably. I used unsweetened cold brew. It could be that some more dilution from icing freshly made espresso or hot coffee would have resulted in a similar improvement to the balance.

Apparently you can't delete (can only edit) a comment from this site?

Is this some kind of Eastern thing?

Its obviously a Big Lebowski reference! "Sometimes the bar eats you; sometimes you eat the bar" says Sam Elliott as he drinks a Sioux City sarsaparilla.

You're out of your element, Donny.

http://www.youtube.com/watch?v=aPVLyB0Yc6I

I like your style, Dude.

This is absolutely delicious and dig the Lebowski reference

I did like this better with more lemon (but that is a common adjustment for me)- I increased it to 1/2 oz.

A solid negroni variant. I used 1 3/4 gin, 3/4 elderflower and 1/2 oz campari, orange twist. Light and refreshing. I used Beefeater to help balance the sweet components. 3 1/2 stars.

Very nice cocktail, and surprisingly accessible for the non-Scotch lover. I also made a version with Anejo Tequila and Mezcal -- very nice.

More sour/less sweet than I expected. Planning to try with less lemon juice, maybe some simple syrup.

Dan, I've made one with Mezcal, I was thinking of putting it up but would take it down if it's too similar, is yours posted? If so, under what name, and if not, would you mind putting the build?

It must be said that the sweetener spec in the original is a bit different, and this is crucial for making this drink as it was intended to be. It's supposed to be a sweetened ginger juice and honey syrup(3:1 honey to water) combined in equal parts(3/8 oz of each) to make a 3/4 oz of sweet. The sweetened ginger juice is 4 parts fresh ginger juice to 3 parts granulated white sugar, stirred to make a syrup. The Islay scotch shall be used as a float on top to give a smoky nose and should not be shaken with the rest of the ingredients. The idea is to give the impression of a smoky drink, but when you sip it it's actually more mellow.

Fransos,

Do you have a source for that? If so, I can rewrite the drink, but considering it's a major shift, I'd like to be able to link to something.

Thanks,

Zachary

The source you can use is Sam Ross' Bartender's Choice app. I know that the recipe in the app calls for shaking all ingredients, including the Islay scotch, but I've had this drink at Milk&Honey and they definitely use it as a float. It's also garnished with a candied or fresh piece of ginger. Thanks!

I second the comments stated by, "Fransos".

3/8 oz. Honey Syrup

3/8 oz Sweetened Ginger Juice

(not 3/4 oz Ginger-Honey Syrup)

Created, 2005

(As per Sam's, "Bartender's Choice" App.)

*this needs curation*

I curated this per the link, which has Sam Ross making the drink and explaining the ingredients. There are a lot recipes floating around the internet for this, most of which simplify the ginger part of the sweetener, or sub different Scotches, but I figure that if we have a video of the creator of the drink, that should be the canonical recipe.  Thanks,  Zachary

I realize I'm really late to this thread, but in the linked video from Sam Ross he says 3/4 oz of fresh lemon juice, and 3/8 oz each of honey syrup (3:1 honey:water) and ginger syrup (1:1 ginger juice:granulated sugar). In the video he doesn't specify the ginger juice ratio, but everything else aligns with the entry in "Regarding Cocktails" from Sasha Petraske, so I think 1:1 makes the most sense for the ginger. Also in that source he (Sam Ross) calls for 2 oz of blended Scotch, with a "splash" of Islay whiskey as the float. I usually use 1/4 oz (which is about 1 1/2 teaspoons). And although the video shows a slice of fresh ginger, I think it's interesting that Sam says candied ginger is the preferred garnish.

Used the serious eats version with good results. Muddle 3 slices fresh ginger. 2 oz blended scotch, 3/4 50:50 honey syrup, 3/4 lemon. Shake, double strain, 1/4 Islay float. I’d like to make the original with sweetened ginger juice soon, but this version is easy to whip up if you have fresh ginger on hand.