Penicillin

2 oz. blended scotch
1/4 oz. Islay scotch
3/4 oz. lemon juice
3/4 oz. ginger-honey syrup

Shake and strain all but Islay scotch. Float Islay scotch on top over the back of a spoon or, alternatively, pour it into an atomizer and spray onto the surface of the drink.

To make ginger-honey syrup, combine 1 cup each of honey and water and bring to simmer. Add 1 oz. sliced ginger and cover for 15 minutes. Let cool and refrigerate. [Milk & Honey]

n.b. Ginger rapidly loses its flavor when heated, so if you do not plan to use all the ginger-honey syrup in 24 hours, don't bother saving it. Instead, use regular honey syrup and muddle some fresh ginger (about half a finger's width, sliced thinly) in the shaker tin.