The ginger syrup gives this a lovely, warming kick. To make it, blend 250g peeled root ginger, 250ml water and 250g sugar, then simmer on a low heat for 15 minutes and strain through a fine sieve. It keeps in the fridge for two or three days. Per serving:
40ml scotch (any good blended whisky)
25ml lemon juice
25ml fresh ginger syrup
100ml beer (anything with lots of hops)
Pack of pork scratchings, to serve
Put everything in a cocktail shaker, add ice cubes and shake as hard as you can for a good 10 seconds. Strain into a highball glass and drink while nibbling on scratchings.
