• Serves

    makes one cocktail

  • Cook

    5 minutes


Created by New York bartender Sam Ross in 2005, this heady concoction of scotch, honey-ginger syrup, and fresh lemon juice is something of a cure-all—hence the name. Like a deliciously smoky, chilled version of a toddy, the drink first delivers an assertive whiff of peat and brine—thanks to a floater of Islay scotch—that gradually gives way to something altogether more subtle and sweet.

What You Will Need


For the Honey-Ginger Syrup (makes about 1 1/2 cups)

  • 1 cup honey
  • 1 (6-inch) piece ginger, peeled and thinly sliced

For the Cocktail

  • 2 oz. blended scotch
  • 34 oz. fresh lemon juice
  • 34 oz. honey-ginger syrup
  • 1 12 oz. Islay single malt scotch, preferably Laphroaig 10 Year
  • Candied ginger, to garnish


Step 1

Make the honey-ginger syrup: Combine honey, ginger, and 1 cup water in a 2-qt. saucepan over high; boil. Reduce heat to medium and simmer 5 minutes; chill overnight, then strain, discarding solids.

Step 2

Make the cocktail: Combine blended scotch, lemon juice, and syrup in a cocktail shaker filled with ice; shake vigorously and strain into a rocks glass with one large ice cube. Top with Laphroaig and garnish with candied ginger, if you like.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.