It may not be quite as effective as its namesake antibiotic, but this cocktail is certainly curative, especially after a long day of work. The recipe, a blend of ginger, honey, lemon and scotch, is a spicy take on a classic Whiskey Sour created by New York City bartender Sam Ross in 2005. Since then, it’s taken on a life of its own, becoming something of a modern classic and inspiring riffs with rum, tequila and gin. While Ross’s original recipe called for a ginger-honey syrup, muddling ginger directly into the cocktail is an effective shortcut that ensures a bright punch of flavor.


Sweet, Sour


  • 2 to 3 slices ginger root
  • 2 oz blended scotch
  • .75 oz lemon juice
  • .75 oz honey syrup
  • .25 oz Islay scotch
  • Candied ginger


Step one

In a shaker, muddle the fresh ginger. Add the blended scotch, lemon juice and honey syrup and fill shaker with ice.

Step two

Shake, and fine strain into a rocks glass filled with fresh ice.

Step three

Float the Islay scotch on top of the drink and garnish with candied ginger.

Contributed by Supercall