For the cocktail:

1. Add the blended scotch, the ginger honey simple syrup, and fresh lemon juice into your cocktail shaker that is filled with ice and shake vigorously until a frost appears on the outside of the cocktail shaker.
2. Strain into a rocks glass over ice.
3. Top with Islay Single Malt Scotch and garnish with a piece of candied ginger on a pick.

For the simple syrup:

1. Add the peeled and thinly sliced ginger and water in a small saucepan and bring to a gentle boil. Lower the heat and simmer for 5 minutes, making sure not to let all the water evaporate.
2. Using a slotted spoon, carefully remove the ginger pieces and discard them. Add in the honey, stirring gently, and simmer for another 5 minutes, or until the mixture thickens and the honey has dissolved.
3. Remove from the heat and allow to come to room temperature, then transfer to a container and store in the refrigerator for up to 2 weeks.