(courtesy of Leonardo Loques, bar manager, Community Speakeasy at Social House Craft Sandwiches in South Lake Tahoe. Serves 1)
3 quarter-sized pieces ginger root
¾ ounce cardamom syrup (see instructions below)
1 ounce freshly squeezed lemon juice (or ¾ ounce lemon juice with ¼ ounce Meyer lemon juice)
1½ ounces blended Scotch whisky
¼ ounce float of any Islay Scotch whisky, such as Laphroaig
Muddle ginger in cocktail shaker. Add syrup, lemon juice, and blended Scotch. Shake. Strain into glass over fresh ice. Float whisky on top.
For cardamom syrup
1 cup water
⅛ cup whole cardamom pods
½ cup sugar
½ cup honey
Pinch of saffron
Bring water, saffron, and cardamom to boil. Stir in sugar and honey until fully dissolved. Reduce heat, cover, and simmer 15minutes. Remove from heat and allow to cool. Infuse in refrigerator for up to 3 days, then strain. Bottle and refrigerate syrup. It should keep for a few weeks.